Cook penne in salted water until al dente, drain and leave to drain. Blanch 200 g peas for a few minutes, rinse and drain. Peel the shallot and cut into very fine rings, cut the basil leaves into fine strips. Mix 3 tbsp. olive oil with vinegar, honey, shallot, basil, salt and pepper and mix with 200 g peas. Marinade until ready to serve. Remove seeds from peppers and cut into thin slices, crumble feta cheese coarsely. Whisk the eggs in a bowl with the cream, salt and pepper. Heat the remaining oil in a large frying pan, fry the peppers and the remaining peas for a few minutes. Reduce heat and mix in the penne. Pour in the egg mixture, add the feta cheese and let the eggs set over a low heat. Serve with the pea salad.