Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
In the meantime, place the thawed peas, heavy cream, grated Parmesan, and minced garlic into a blender. Blend until smooth and vibrant green, thick but pourable. If it’s too thick, add a splash of the reserved pasta water to loosen.
Heat the olive oil in a sauté pan over medium heat. Add the minced garlic and cook gently, stirring, until fragrant and just beginning to turn golden—about 30 seconds. Be careful not to let it brown.
Pour the pea mixture into the pan, stirring constantly. Warm it through over low heat until it is silky and bright green, about 2-3 minutes. Taste and season with salt, pepper, and lemon zest if using.
Add the drained pasta to the pan with the sauce. Toss gently with a wooden spoon until the noodles are evenly coated and glossy. If the sauce is too thick, add a bit more reserved pasta water to loosen it up.
Serve immediately, garnished with extra Parmesan and a sprinkle of fresh herbs if desired. Enjoy the vibrant, velvety pasta while hot and fresh.
