Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Blanch the peas by boiling until bright green and just tender (about 1 minute) then transferring them to the ice bath by scooping them from the boiling water with a mesh strainer. Reserve the boiling water for the noodles.
Cook pasta according to package directions in the reserved salted water. Drain pasta and let cool.
Toss pasta with prepared pesto sauce, goat cheese, peas, pine nuts, salt, and pepper. Serve warm, at room temperature, or cold.
Note: If you don’t mind adding additional ingredients, garnish with fresh basil and chopped cherry tomatoes before serving.