Bring a pot of salted water to boil and cook pasta until al dente.
Add olive oil to a medium saucepan and cook garlic for 2-3 minutes, or until soft, but still blonde.
To a blender, add garlic and oil, 1.5 cups of the defrosted peas, basil, lemon juice, salt, black pepper and 1/2 cup of pasta water. Blend until smooth and creamy.
Return sauce to the pan and add the cooked pasta. Stir until well-coated, adding more pasta water if needed. Add the grated cheese, remaining peas and lemon zest. Stir again, then serve!
