1 pound shell pasta Zest of 2 lemons 1 1/2 cups petite peas 3 zucchini, cut into matchsticks 1 pint cherry tomatoes 1/2 bunch (1/3 ounce) fresh basil, leaves finely chopped 8 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler 3 to 4 tablespoons best-quality olive oil

Step 1 Cook the shell pasta to al dente according to the manufacturer's directions, then rinse under cold running water to cool completely.

Step 2 In a large bowl, combine the pasta, lemon zest, thawed peas, cut zucchini, tomatoes, basil and Parmesan. Drizzle over olive oil to coat and toss gently. The salad will keep up to 2 days, covered and refrigerated.

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