Combine extra-virgin olive oil, shallots, garlic, and pine nuts in small saucepan with pinch of salt and cook over medium-low heat. Stir occasionally for 3 minutes while nuts develop a pale golden color. Add red pepper flakes, chopped oregano, and beans. Stir occasionally and cook for 3 more minutes. Add ¼ teaspoon salt. Set aside bean mixture.
Bring a large pot of water to boil and add at least 1 tablespoon kosher salt. Add pasta, and stir occasionally. Cook pasta for 2 minutes less than package directions.
Reserve 1 ¼ cups pasta water several minutes before pasta is done cooking. Transfer ½ cup to ¾ cup pasta water to blender. Add bean mixture and nutritional yeast. Blend for 30 to 60 seconds until creamy.
Drain pasta in a colander. Place bean sauce in pot, add cooked pasta with ½ cup pasta water and combine. Bring to a gentle simmer and add peas. Stir occasionally for 5 minutes, cooking at medium heat until sauce thickens slightly. Stir in lemon juice and lemon zest just before serving.
Serve pasta in shallow bowls. Season with black pepper, and top with fresh oregano leaves.
Notes
Store the pasta in an airtight container for up to 4 to 5 days.
If you have any leftover pasta water, save half a cup for reheating any leftovers.