Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest, lemon juice, salt, and pepper.

Add the fresh peas and cook for 2-3 minutes until they are tender.

Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

Serve immediately, garnished with grated Parmesan cheese if desired.