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Get two pots of boiling water going on the stove. Once they are boiling, salt each heavily. To one, add your pasta.
Get a large bowl of ice water ready. To the second pot, blanch your spinach (30 seconds), and then transfer to your ice bath. Remove spinach and squeeze out excess water. Repeat with peas.
In a blender, combine blanched spinach and peas, lemon zest and juice, garlic, cheese, a pinch of salt, and a bit of pasta water.
Once pasta is al dente, drain and reserve pasta water.
In the same pot, add butter, blended sauce, pasta, and a bit more pasta water. Gently stir until evenly coated.
Serve as-is or with burrata to be a little extra! If adding burrata, add more salt and pepper.