Bring a large pot of salted water to a rolling boil, adding enough salt to taste like the sea. Drop in your pasta and cook until just al dente—about 8 minutes—until it’s tender but still has a slight bite. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat a large skillet over medium heat. Pour in the olive oil and let it shimmer, filling the kitchen with a fragrant, fruity aroma. Add the minced garlic and cook gently, stirring constantly, until it turns golden and fragrant, about 30 seconds—be careful not to burn it.
Add the fresh peas to the skillet and sauté for 2-3 minutes, until they just start to pop and turn a brighter green. Their juicy, sweet aroma should fill the air, and they should look vibrant and fresh.
Toss in the chopped baby spinach and stir until it wilts down, about 1-2 minutes. The greens should become glossy and vibrant, coating lightly with the oil and fragrant garlic.
Add the drained pasta directly into the skillet with the greens and peas. Toss everything together gently over low heat, allowing the flavors to meld. If the mixture seems dry, splash in a little of the reserved pasta water, one tablespoon at a time, until the sauce becomes silky and coats the pasta evenly.
Squeeze in the fresh lemon juice and toss again to brighten the dish with a zesty, fresh flavor. Sprinkle the grated Parmesan cheese over the pasta and toss to melt and evenly distribute, creating a creamy, savory coating.
Season with salt and freshly ground black pepper to taste, then give everything one last gentle toss. Let the pasta rest for a minute to allow the flavors to meld further.
Serve immediately, garnished with extra cheese or lemon zest if desired. The vibrant greens, juicy peas, and tender pasta make for a fresh, colorful dish that’s perfect for spring or a quick weeknight dinner.
