While waiting for water to boil, prepare all your ingredients so cooking flows smoothly. Finely mince the shallot into small, uniform pieces (about 1/8-inch) and slice the scallions into thin rounds, keeping white and green parts separate. Roughly chop the mint, parsley, and dill—don't over-process them as you want visible herb pieces, not a paste. Zest the lemons using a microplane or vegetable peeler to create long strips (these look beautiful in the final dish), then juice them to get 1/3 cup. In a small bowl, whisk together the olive oil, lemon juice, salt, and white pepper to create your dressing base—this allows the flavors to marry while you cook the pasta.
Bring a large pot of salted water to a rolling boil and add the pasta, stirring occasionally to prevent sticking. Cook according to package directions until just al dente (usually 9-11 minutes depending on the shape). During the last minute of cooking, add the peas to the same pot—they'll warm through without becoming mushy. Immediately drain everything in a colander; I recommend shaking it gently to remove excess water, which prevents the pasta from becoming waterlogged and diluting your dressing.
Transfer the hot drained pasta and peas directly into a large mixing bowl and immediately pour in the dressing base from Step 1, tossing gently but thoroughly to coat every piece. The warm pasta will absorb the flavors more effectively than cold pasta would. Now fold in the pea shoots, the white and light green parts of the scallions (reserve dark green tops for garnish), minced shallot, and all the chopped herbs. Add the lemon zest strips last, folding them in gently so they stay visible. Taste and adjust seasoning with additional salt or lemon juice if needed—this dish should be bright and herbaceous with a subtle lemon punch.
Transfer the pasta salad to a serving dish or plates. Drizzle with truffle oil if using—I find just a light touch adds incredible depth without overwhelming the delicate pea and herb flavors. Garnish with the reserved dark green scallion tops for a pop of color and fresh onion bite. Serve immediately while the pasta is still slightly warm, as this is when the flavors are most vibrant and the herbs are at their freshest.
