Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
Add the pasta to the boiling water and cook until just al dente, about 1 minute less than package instructions. Stir occasionally to prevent sticking.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant and lightly golden, filling your kitchen with a warm aroma.
Drain the frozen peas, then immediately transfer them to a blender. Add a splash of the hot pasta water and a squeeze of lemon juice, along with a pinch of salt. Blend until smooth and bright green, about 15 seconds.
Drain the pasta, reserving about 1/2 cup of the cooking water. Add the drained pasta to the skillet with garlic and olive oil, tossing gently to coat the noodles evenly.
Pour the pea purée over the pasta in the skillet. Toss quickly, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce until it’s silky and coats every piece of pasta, about 1 minute.
Remove from heat, then stir in freshly grated Parmesan cheese, tasting and adjusting with salt, pepper, and lemon juice to brighten the dish.
Serve immediately, garnished with extra cheese and a drizzle of olive oil if desired. Enjoy the vibrant, silky pasta that’s bursting with sweet pea flavor.
