Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once bubbling, add the pasta and cook until just al dente, about 8-10 minutes, stirring occasionally.
While the pasta cooks, trim the woody ends off the asparagus and cut into 4-5cm pieces. Shell the peas if fresh or thaw frozen peas, keeping them ready.
Drain the pasta, reserving about half a cup of the starchy cooking water. Set the pasta aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil and minced garlic. Sauté until fragrant and just golden, about 1-2 minutes, releasing a warm, nutty aroma.
12 ounces good-quality spaghetti or linguine
Add the asparagus pieces to the skillet. Sauté for 2-3 minutes until they start to soften and develop slight charred edges, adding smoky depth and a grassy aroma.
12 ounces good-quality spaghetti or linguine
Add the peas to the skillet and cook for another 1-2 minutes until they are bright green and tender-crisp, releasing a fresh sweetness.
12 ounces good-quality spaghetti or linguine
Return the drained pasta to the skillet. Toss everything together over medium heat, adding a splash of the reserved cooking water if needed to loosen the mixture and help the sauce cling to the noodles.
12 ounces good-quality spaghetti or linguine
Stir in lemon zest, half of the remaining olive oil, and season with salt and black pepper to taste. Toss again to evenly distribute the flavors and finish with a glossy sheen.
12 ounces good-quality spaghetti or linguine
If desired, sprinkle with freshly grated Parmesan and a drizzle of olive oil for extra richness. Serve immediately while hot and fragrant.
12 ounces good-quality spaghetti or linguine
