Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes, until it has a slight bite and is tender but still firm.
While the pasta cooks, finely zest the lemon and then juice half of it, about 2-3 tablespoons. Set both aside for later.
Drain the pasta, reserving about ½ cup of the starchy pasta water, then set the pasta aside.
In a skillet, warm the olive oil over medium-low heat until it just starts to shimmer and smells fragrant. Add the minced garlic and sauté gently, stirring constantly, until fragrant and just beginning to turn golden, about 30 seconds—be careful not to brown it too much.
Add the fresh or thawed peas to the skillet and cook for 1-2 minutes, stirring until they are bright green and just tender, releasing their sweet aroma.
Transfer the drained pasta into the skillet with the peas and garlic. Pour in the lemon juice and add a splash of the reserved pasta water to help create a light sauce. Toss everything together gently over low heat, allowing flavors to meld for about 1 minute.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy. Taste and season with salt and freshly ground pepper as needed, aiming for a bright, balanced flavor.
Finish by adding the lemon zest for a fragrant citrus punch and a drizzle of extra virgin olive oil for shine. Toss gently to combine everything beautifully.
Serve immediately, garnished with additional Parmesan and lemon zest if desired, enjoying the fresh, vibrant flavors with every bite.
