Cook peas in large pot of boiling salted water until very tender, about 2 minutes. Drain, reserving 1/2 cup cooking liquid.  In the same pot add olive oil and shallots and garlic. Cook until shallots have soften.  

Place peas in processor or blender. Add yogurt, cheese, mint leaves and butter. Add pea cooking liquid slowly if too stiff, to form a light and creamy puree. 

Season to taste with sea salt and freshly ground black pepper. Transfer to microwave-safe serving bowl- can be reheated or let stand at room temp for about an hour.  Add some olive oil on top and serve wth extra Parmesan cheese if desired.