Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, about 1 minute less than package instructions. Drain, reserving 1/2 cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and golden around the edges, filling your kitchen with a sweet, nutty aroma.
Add the thawed peas to the skillet and cook for 1-2 minutes, stirring gently until they turn bright green and tender with a slight crunch, releasing their sweet aroma.
Zest the lemon directly over the skillet, then squeeze in the lemon juice. Stir well, allowing the citrus to coat the peas and garlic evenly, filling the air with a fresh, zesty scent. Cook for another minute until the mixture is glossy and fragrant.
Add the drained pasta to the skillet, tossing gently with tongs or a wooden spoon. If the mixture seems dry, splash in a little of the reserved pasta water to loosen it and help the sauce cling to the pasta.
Sprinkle in the chopped herbs and grated Parmesan cheese, then season with salt and pepper to taste. Toss everything together over low heat for about a minute, allowing the flavors to meld and the sauce to become beautifully glossy.
Remove from heat. Give the pasta a final toss, then plate immediately. Finish by a quick squeeze of lemon zest or a drizzle of olive oil for an extra burst of freshness. Serve hot and enjoy the vibrant, lively flavors!
