Bring a large pot of salted water to a rolling boil. Once bubbling vigorously, add your pasta and cook until just al dente, about 10-12 minutes; stir occasionally for even cooking. Drain, reserving about 1 cup of pasta water.
While the pasta cooks, prepare your vegetables. Snap off the woody ends of the asparagus and cut into 2-inch pieces. Rinse fresh peas if using pods, or thaw frozen peas and drain well. Mince the garlic finely.
Heat 3 tablespoons of good olive oil in a large skillet over medium heat. Once shimmering and fragrant, add the minced garlic and cook gently, stirring constantly, until fragrant and just beginning to turn golden, about 30 seconds. Be careful not to burn the garlic.
Add the asparagus to the skillet and sauté for 3-4 minutes until they turn vibrant green and develop slight charred edges. Then, add the peas and cook for another 2 minutes until heated through and bright green.
Transfer the drained pasta directly into the skillet with the vegetables. Pour in a splash (about ¼ cup) of the reserved pasta water to loosen the mixture. Toss everything together gently using tongs to combine and coat the pasta evenly.
Remove the skillet from heat and add the grated lemon zest and a squeeze of lemon juice for brightness. Toss again to distribute the citrus evenly. Grate a generous amount of Parmesan or Pecorino cheese over the hot pasta, allowing it to melt slightly and add richness.
Taste the pasta and season with salt and pepper as needed. If you'd like a silkier sauce, add a bit more of the reserved pasta water and toss again.
Serve the pasta immediately, garnished with extra cheese and a drizzle of olive oil if desired. The vibrant greens, fragrant garlic, and zesty lemon make this dish both fresh and comforting in every bite.
