Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the spaghetti and cook according to package instructions until just al dente, about 8-10 minutes.
While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it turns golden and releases a warm aroma.
Add the rinsed frozen peas directly to the skillet. Cook, stirring frequently, until they turn bright green and release their sweetness, about 2-3 minutes.
Once the pasta is cooked, reserve 1 cup of the starchy pasta water, then drain the pasta in a colander. Do not rinse; set aside.
Immediately add the drained pasta to the skillet with peas and garlic. Toss gently to coat the pasta in the garlic-infused oil.
Stir in the chopped spinach and cook for about 1 minute until it wilts and turns a vibrant green. If the mixture seems dry, splash in a little of the reserved pasta water to loosen it up.
Add the chopped herbs and a generous squeeze of lemon juice, then toss everything together. Drizzle with the remaining 1 tablespoon of olive oil for a silky finish.
Taste and season with more salt or lemon as needed. Give everything a final toss to combine all the flavors beautifully.
Serve immediately, garnished with extra herbs and a drizzle of olive oil for an aromatic, vibrant dish that’s fresh and satisfying.
