Bring a large pot of salted water to a rolling boil, then add the pasta. Cook until just al dente, about 8 minutes, until it has a slight firmness when bitten. Drain, reserving 1 cup of pasta water, and set aside.
While the pasta cooks, use a fine grater to zest the lemon, then juice it to extract about 2 tablespoons of juice. Set both aside for later.
Heat the olive oil in a deep skillet over medium heat until shimmering. Add the minced garlic and sauté for about 30 seconds until fragrant and just starting to turn golden, filling the kitchen with a warm, garlic aroma.
Add the peas to the skillet and cook for 2-3 minutes, stirring occasionally, until they’re tender and still vibrant green. You should hear a slight sizzle and see the peas glisten with a light sheen of oil.
Introduce the drained pasta into the skillet with the peas and garlic. Toss gently with tongs over low heat for about 1 minute, allowing the flavors to meld and the pasta to warm through.
Pour in the lemon juice and add a splash of the reserved pasta water, stirring to create a glossy, bright sauce that coats the pasta and peas evenly. Add the lemon zest, then season with salt and freshly cracked black pepper to taste. Cook for an additional 2 minutes, watching the sauce shimmer and cling to the pasta.
Remove from heat and sprinkle with freshly grated Parmesan, tossing gently to distribute the cheese. Finish with a drizzle of olive oil and adjust seasoning if needed.
Let the pasta rest for 1-2 minutes to allow flavors to settle. Serve immediately, garnished with extra lemon zest or herbs if desired. Enjoy the vibrant, fresh flavors in every bite.
