Bring a large pot of salted water to a rolling boil, then add the pasta. Cook until just al dente, about 8-10 minutes, until it’s firm yet tender.
While the pasta cooks, heat one tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, with a subtle sizzling sound and a golden hue.
Add the fresh peas to the skillet and cook for 2-3 minutes, stirring gently. You’ll see the peas turn bright green and start to pop, releasing a sweet aroma.
Pour in the heavy cream, stirring to combine with the peas and garlic. Let it warm for 1-2 minutes until the sauce begins to thicken slightly and coats the peas evenly.
Reserve ½ cup of the pasta cooking water, then drain the pasta using a fine sieve. Immediately add the hot pasta to the skillet with the sauce, tossing gently with tongs to coat each strand evenly.
Squeeze the lemon juice over the pasta and season with salt and pepper to taste. Toss again to distribute the flavors, letting the sauce cling to the pasta, and add a splash of the reserved pasta water if the sauce seems too thick.
Cook for another minute, until everything is heated through and the sauce is velvety and glossy. The peas should be vibrant and tender, and the pasta coated beautifully.
Remove from heat, drizzle with a little extra olive oil if desired, and serve immediately. Enjoy your spring-inspired, creamy pea pasta, packed with fresh flavor and bright textures.
