Bring a large pot of salted water to a rolling boil, then add the pasta and cook until al dente, about 8 minutes. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, heat the olive oil in a wide skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it releases a spicy aroma and just starts to turn golden.
Add the thawed peas to the skillet, stirring gently. Cook for 2-3 minutes until the peas soften slightly and release their sweet aroma, turning a bright green.
Toss in the chopped spinach, stirring until it wilts down, about 1-2 minutes. The greens should become tender and vibrant, creating a fresh, lush mixture.
Add the drained pasta directly into the skillet with the greens and peas. Toss everything together, adding a splash of reserved pasta water if the mixture seems dry, to create a silky sauce that coats the noodles evenly.
Finish by squeezing lemon juice over the pasta, then sprinkle with grated cheese, salt, and pepper to taste. Toss again to combine all flavors and achieve a shiny, vibrant dish.
Serve immediately, garnished with extra cheese or lemon zest if desired. Enjoy the fresh, bright flavors and tender textures in every bite.
