Cook the fettuccine in a large saucepan of lightly salted boiling water for 8–10 minutes until just tender.
Meanwhile, blend together the peas, garlic, wasabi, mint, oil, pine nuts and measurement water in a blender or food processor until well combined. Season with plenty of salt and pepper.
Drain the pasta well and return to the pan with the pea pesto. Toss over a gentle heat for 2–3 minutes until piping hot. Sprinkle with the mint leaves and serve immediately in warmed serving bowls with crusty bread.