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Heat olive oil in a large pot or a Dutch oven. Once hot, add the minced garlic and saute for 30 seconds, stirring often, until fragrant.
Add the frozen peas and vegetable broth and cook for 5 minutes, or until the peas are soft.
Transfer ¾ of the cooked peas and baby spinach (optional) to a blender. Add the pasta and the rest of the vegetable broth to the pot, and season with salt and black pepper. Cover with a lid and cook for 15 minutes, stirring often to prevent burning, or until the pasta is al dente and the liquid evaporates.
In the meantime, blend the peas with a splash of water until smooth and creamy. When the pasta is ready, pour the mixture into the pot.
Stir and finish with parmesan cheese and lemon juice.