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, lemon zest, and lemon juice. Stir to combine and bring to a simmer.

Add the fresh peas and cook for 3-4 minutes until tender. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Serve immediately, garnished with additional Parmesan cheese and chopped basil if desired.