Bring a large pot of salted water to a boil, then add the pasta. Cook until just shy of al dente, about 1 minute less than package directions, until it’s still firm but beginning to soften. Drain the pasta, reserving about half a cup of the starchy cooking water.
While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt slowly, filling the kitchen with a nutty aroma. Once melted, add the peas and sauté for 2-3 minutes until they turn bright green and start to tenderize.
Push the peas to one side of the skillet, then add the minced garlic to the empty space. Sauté for about 30 seconds until fragrant, noticing a slight sizzle and a warm garlic aroma filling the air. Be careful not to let it brown too quickly.
Mix the garlic into the peas, then add the drained pasta to the skillet. Drizzle with olive oil and squeeze in the lemon juice. Toss everything gently, allowing the oil and lemon to coat the pasta evenly. If the mixture seems dry, add a splash of the reserved pasta water to loosen the sauce to a silky consistency.
Sprinkle the grated Parmesan cheese over the pasta and stir until it melts into a creamy sauce that clings to every strand. Taste and season with salt and pepper as needed, adjusting to your preference.
Cook for another 1-2 minutes on low heat until the flavors meld beautifully and the sauce is glossy. The peas should remain vibrant and sweet, and the pasta tender but still al dente.
Serve immediately, garnished with additional Parmesan or fresh herbs if desired. The dish should be warm, creamy, and bursting with the bright sweetness of spring peas. Enjoy this simple celebration of seasonal flavors.
