Bring a large pot of salted water to a boil (approximately 4-6 quarts). Add the bowtie pasta and cook according to package directions until al dente, usually 8-10 minutes. About 1 minute before the pasta finishes, add the peas to the same pot and cook together for that final minute. Drain everything in a colander and set aside. This timing ensures the peas stay bright and tender while the pasta reaches perfect texture.

Immediately transfer the drained pasta and peas to a bowl filled with ice water for about 1 minute to stop the cooking process. This keeps the peas a vibrant green and prevents the pasta from becoming mushy. Drain thoroughly and return to a large mixing bowl.

While the pasta cools, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, and garlic powder in a small bowl until well combined. The zest adds brightness without extra acidity, which I prefer over using more lemon juice alone.

Add the sliced green onions to the cooled pasta and peas, then pour the lemon vinaigrette from Step 3 over everything. Toss gently but thoroughly to coat all the pasta and vegetables evenly. The green onions add a fresh, subtle bite that complements the brightness of the lemon dressing.

Stir in the parmesan cheese until evenly distributed throughout the salad. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. I like to give it a quick toss again just before serving in case the dressing has settled to the bottom.