1. Bring a large pot of water to a boil, sprinkle in some salt, and cook the pasta according to the package directions until al dente.

2. Grate the zucchini using a box grater and gently squeeze out the water using a clean kitchen towel or paper towels.

3. To make the lemon vinaigrette, whisk together all the ingredients until smooth and creamy. Set aside.

4. Drain and rinse the pasta with cold water to stop the cooking process.

5. In a large bowl, mix together the cooked pasta, grated zucchini, peas, basil and half of the lemon vinaigrette, stirring well.

6. Cover and refrigerate the pasta salad for at least one hour before serving.

7. When ready to serve, let the pasta salad warm up to room temperature for about 20 minutes before serving.

8. Toss with the remaining vinaigrette and add the freshly shaved parmesan cheese. Enjoy!