1. Bring 6 cups of water to a boil in a large saucepan.
2. Add the salt and peas and cook until crisp-tender, 1.5 to 2 minutes.
3. Drain the peas, shock them in ice water, and drain again.
4. Dry the peas well on a rimmed baking sheet lined with paper towels.
5. Heat the oil in a large skillet over medium heat until almost smoking.
6. Add the pine nuts and cook, stirring frequently, until they are lightly golden brown, 1 to 2 minutes.
7. Stir in the garlic and cook until fragrant, 30 seconds.
8. Add the peas and cook, stirring frequently, until the peas are heated through, 1 to 2 minutes.
9. Season to taste with salt and pepper and serve immediately.
