Add 1 cup of peas to a medium bowl. Using a fork, mash to a coarse puree. Add the goat cheese, the ⅓ cup of oil, the lemon zest and juice, half the chopped mint, ½ teaspoon salt and ¾ teaspoon pepper. Mash well, then set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the remaining 3 tablespoons oil, the onion and 1 teaspoon salt. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add 5 cups water. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged.