In a medium saucepan, bring 2 cups of water to a rolling boil over high heat. Add the freshly shelled spring peas and cook for 60 seconds, then drain and transfer to an ice water bath for 1 minute.

Cook the bowtie pasta in salted water according to package instructions, around 8-10 minutes until al dente. Drain and rinse under cold water before setting aside.

In a large mixing bowl, combine cooled bowtie pasta, drained peas, and sliced green onions. Gently toss together.

In a small bowl, whisk together olive oil, lemon zest, lemon juice, salt, and black pepper until emulsified.

Pour the dressing over the salad mixture and gently toss. Adjust seasoning as needed.

If desired, fold in shredded Parmesan cheese and let the salad chill in the refrigerator for at least 30 minutes.

After chilling, give the salad a final toss and serve in a large bowl or individual plates.