Bring a large pot of salted water to a rolling boil and cook the pasta until just shy of al dente, about 1-2 minutes less than package directions. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat a large skillet over medium heat and add a tablespoon of olive oil. Sauté the crushed garlic until fragrant, about 30 seconds, until it turns golden but not burned.
Add the frozen peas directly into the skillet. Cook for 2-3 minutes, stirring often, until the peas are bright green and just warmed through. They should smell sweet and fresh.
Transfer the cooked peas and garlic to a blender. Pour in the heavy cream and add a squeeze of lemon juice. Season with salt and pepper, then blend until the mixture is smooth and velvety, about 30 seconds. If the sauce feels too thick, loosen it with a splash of the reserved pasta water.
Return the drained pasta to the skillet or a large mixing bowl. Pour the pea sauce over the pasta and gently toss to coat evenly. Warm everything together over low heat for 1-2 minutes, adding more pasta water if needed to reach your desired consistency.
Taste the dish and adjust the seasoning with more salt, pepper, or lemon juice if needed. Finish with a drizzle of good olive oil for shine and flavor, then serve immediately to enjoy the bright, velvety pasta.
