While your water comes to a boil, make the dressing so flavors can meld together. In a small bowl, combine the grated garlic, shallots, lemon zest, lemon juice, salt, pepper, and red pepper flakes. Whisk together, then slowly drizzle in the extra virgin olive oil while whisking to create an emulsified dressing. I like to let this sit for a few minutes so the shallots and garlic can soften slightly in the lemon juice—it mellows their bite and creates a more harmonious dressing.

Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente—usually around 8-10 minutes. About 2 minutes before the pasta finishes cooking, add the frozen peas to the same pot so they warm through and cook just slightly, which keeps them tender and bright. Drain the pasta and peas together in a colander, then rinse briefly under cool running water to stop the cooking and remove excess starch. I prefer a quick rinse rather than thorough rinsing because it helps the dressing cling better to the pasta.

Transfer the warm pasta and peas to a large serving bowl. Pour the dressing from Step 1 over the warm pasta and toss gently but thoroughly to coat everything evenly. Add the freshly grated parmesan cheese and the chives, then toss again to incorporate. Taste and adjust seasoning if needed. Serve immediately while still warm, or refrigerate until ready to serve—the flavors will continue to meld as it cools.