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, reserving ½ cup of pasta water, and set aside.
While the pasta cooks, heat the olive oil in a deep skillet over medium heat until shimmering and fragrant. Add the sliced garlic and sauté gently for about 30 seconds, until it turns light golden and smells aromatic—avoid browning.
Add the frozen peas directly into the skillet. Stir for about 1 minute until they are thawed and slightly softened, then add the lemon zest and squeeze in the lemon juice. Cook for another 2 minutes, allowing the flavors to meld and the peas to brighten in color.
Toss the drained pasta into the skillet with the lemon and peas. Mix thoroughly, coating the pasta in the lemony oil. If the mixture seems dry, gradually add a splash of the reserved pasta water until it becomes glossy and silky.
Cook for another minute over low heat to allow the flavors to combine. Taste and adjust with additional lemon juice or salt if needed. Remove from heat and sprinkle with freshly grated Parmesan or Pecorino if desired.
Serve immediately in warm bowls, garnished with extra lemon zest or herbs if you like. Drizzle a little olive oil on top for a beautiful finish, and enjoy the vibrant, fresh flavors of this simple pasta.
