Bring a large pot of salted water to a rolling boil, then add your pasta and cook until just al dente, about 8-10 minutes. Drain, reserving a small cup of pasta water, and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and sauté gently, stirring, until fragrant and golden, about 1 minute. The garlic should smell nutty and aromatic.
Add the defrosted peas directly to the skillet with garlic. Stir and cook for 2-3 minutes until peas are tender, bright green, and slightly sweet-smelling. If they start to stick, splash in a little hot water.
Transfer the drained pasta into the skillet with the peas and garlic. Toss everything together thoroughly, allowing the pasta to soak up the fragrant oil and flavors for about a minute. Use a splash of reserved pasta water to loosen the mixture if needed, creating a silky sauce.
Add the chopped spinach to the skillet and toss gently. Cook for 30 seconds to 1 minute until just wilted, keeping the greens vibrant and tender.
Sprinkle over the lemon zest, chopped parsley, and mint. Gently toss again, ensuring the herbs and citrus brighten the dish. Season with salt and pepper to taste.
Serve immediately, optionally grated with Parmesan or Pecorino for extra richness. Enjoy the fresh, garden-inspired flavors that come together in this simple but vibrant dish.
