Bring a large pot filled with water to a boil over high heat. Add a palmful of salt when the water starts to steam.

When water reaches a rolling boil, add frozen peas and cook until they float and are tender, about 3 minutes. Transfer peas to a bowl.

Bring water back to a boil and add pasta shells. Cook according to package instructions until al dente.

Chop mint, combine with peas, add garlic zest and cream. Mash to create a mixture of whole and mushy peas.

Transfer pasta to pea mixture, including some cooking liquid. Season generously and toss until cheese melts into a creamy sauce.

Divide among bowls, topping with remaining cheese and mint. Drizzle with oil and serve with lemon wedges.