Bring a large pot of salted water to a rolling boil, then add your pasta. Cook until al dente, about 8-10 minutes, then drain, reserving about a cup of pasta water.
While the pasta cooks, bring a small pot of water to a boil. Add the fresh peas and blanch for just 30 seconds until they turn bright green and tender. Use a slotted spoon to transfer them immediately into a bowl with ice water to stop cooking and preserve their color.
In a saucepan, gently heat the olive oil over medium-low heat. Add the minced garlic and cook until fragrant and lightly golden, about 1 minute—watch carefully to prevent burning.
Transfer the blanched peas and the garlic oil to a blender. Add a squeeze of fresh lemon juice, a pinch of salt and pepper, and blend until smooth and silky. If the mixture is too thick, add a splash of reserved pasta water to loosen it up.
Return the cooked pasta to the pot or place in a serving bowl. Pour the pea sauce over the pasta and gently toss to coat evenly. Use extra pasta water as needed to achieve a glossy, smooth sauce that clings to every strand.
Finish with a squeeze of lemon zest and adjust seasoning with salt and pepper. If desired, sprinkle with grated Parmesan or Pecorino for added richness.
Serve immediately, garnished with an extra drizzle of olive oil or fresh herbs if you like. Enjoy this bright, garden-inspired dish while the peas are at their peak!
