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Zest the lemon and mix the zest with the cream, along with enough lemon juice to curdle the cream and make it thick.
Thaw the peas and drain them.
Chop the garlic and grind it down with some coarse salt. Add it to the cream mixture.
Finely chop the fresh herbs and stir them into the cream mixture.
Mash the peas manually and stir them into the cream mixture, along with the grated cheese and salt and pepper to taste.
Boil the pasta until al dente, and save some of the pasta water when you drain.
In the residual heat of the pasta, stir in the sauce. Loosen it up with some reserved pasta water if necessary.
Serve and top with the toasted panko breadcrumbs.