Bring a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente, about 8-10 minutes. Drain and set aside, reserving about a cup of the starchy pasta water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until it turns golden and releases a warm aroma.
Add the thawed peas to the skillet and cook for 2-3 minutes, stirring occasionally, until they are heated through and bright green. The peas should be tender but still retain their juicy bite.
Zest the lemon directly into the skillet using a microplane, then squeeze in 2-3 tablespoons of lemon juice. Stir well, letting the citrus brighten the peas and garlic, filling the kitchen with fresh, zesty fragrance.
Transfer the drained pasta to the skillet. Pour in the reserved pasta water and toss vigorously with tongs to coat the noodles evenly with the lemon-pea sauce. The sauce should cling to each strand, creating a glossy finish.
Season the pasta generously with salt and freshly cracked black pepper. Taste and adjust the seasoning as needed, ensuring a bright, balanced flavor with the lemon and peas shining through.
Remove the skillet from heat. Finish by drizzling a little more olive oil over the pasta for added richness and shine. Toss one last time to distribute evenly.
Serve immediately, garnished with extra lemon zest or fresh herbs if desired. The pasta should be hot, glossy, and bursting with citrus and fresh green flavor, perfect for a quick, vibrant meal.
