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Begin by sautéing the garlic in olive oil until fragrant.
Stir in the frozen peas along with a splash of water and cook for a few minutes.
Remove half of the peas from the pan and set them aside.
Add the pasta and vegetable broth to the remaining peas in the pan.
Blend the reserved peas with a bit of water until smooth, then mix this puree into the pasta.
Finish the dish by stirring in Parmesan cheese and a squeeze of lemon juice.