Tagliatelle with Fresh Peas and Lemon

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1 1/2 tablespoons butter

1 1/2 tablespoons extra-virgin olive oil

2 cloves garlic, crushed

3/4 cup white wine

1 teaspoon finely grated lemon zest

1/2 cup heavy cream

Sea salt and freshly cracked black pepper 

14 ounces tagliatelle pasta

Water, as needed

2 cups fresh shelled peas

Parmesan cheese, grated, for garnish