Bring a large pot of salted water to a boil, then add your pasta and cook until just al dente, about 10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
While the pasta cooks, heat a skillet over medium heat and add 1 tablespoon of olive oil. Once shimmering, add the minced garlic and cook until fragrant and golden, about 30 seconds—your kitchen will smell sweet and inviting.
Add the peas to the skillet and cook for 2-3 minutes, stirring occasionally, until they are bright green and tender. If using frozen peas, ensure they are heated through and juicy.
Transfer the cooked peas and garlic to a blender or use an immersion blender to blend them with the cream cheese, lemon zest, and a splash of the reserved pasta water until smooth and creamy. The mixture should be velvety with a bright aroma of lemon.
Pour the creamy pea sauce back into the skillet and add the drained pasta. Toss everything together gently over low heat to coat the pasta evenly, adding a little more reserved pasta water if needed to loosen the sauce.
Season with salt and freshly ground black pepper to taste, then drizzle with the remaining 2 tablespoons of olive oil. Sprinkle generously with freshly grated Parmesan cheese for a nutty, salty finish.
Serve immediately, garnished with extra Parmesan and a twist of lemon if desired. Enjoy the vibrant, velvety pasta that celebrates spring’s sweet, fleeting bounty!
