Bring a large pot of salted water to a rolling boil, aiming for 100°C (212°F). Add your pasta and cook until just al dente, about 1 minute less than package instructions. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and just starting to turn golden.
Add the peas to the skillet and cook for 1-2 minutes, stirring occasionally, until they turn a bright green and release a sweet aroma.
Transfer half of the peas and garlic to a blender. Pour in the heavy cream, add a squeeze of lemon juice, and season with salt and pepper. Blend until smooth and velvety, about 30 seconds.
Pour the pea sauce back into the skillet with the remaining peas. Warm gently over low heat, stirring constantly. If the sauce feels too thick, add a splash of reserved pasta water until it reaches a silky consistency.
Add the drained pasta to the skillet and toss to coat each strand evenly with the sauce. Cook for another 1-2 minutes, allowing the flavors to meld and the sauce to cling beautifully.
Remove from heat, stir in a small knob of butter for extra shine, and sprinkle with chopped fresh herbs. Serve immediately for the best vibrant color and flavor.