Bring a pot of salted water to a boil. Add peas, cover, and cook about three to five minutes. The color of the peas will turn an even brighter green.

Transfer to a strainer and drain well, then rinse immediately with cold water to stop the cooking.

Preheat a thick saucepan or skillet on medium-high heat; add olive oil and heat slightly. Add crumbs along with all remaining ingredients except lemon zest. Cook crumb mixture in oil until light brown and toasted, about five minutes, stirring often to avoid burning.

Add peas, toss to coat, and remove from heat to prevent overcooking.

Stir in lemon zest and serve immediately.