Begin by mincing the shallot into fine pieces and setting it aside. Slice the scallions, keeping white and green parts separate. Finely chop the mint, parsley, and dill.

Zest two lemons and squeeze juice from lemons into a bowl. Combine lemon juice with olive oil, salt, and white pepper. Whisk until well blended.

In a large pot, bring salted water to a boil. Add fusilli pasta and cook for 9-11 minutes. Add peas during the final minute of cooking. Drain pasta and peas.

While warm, pour dressing over pasta and peas. Toss gently until well coated.

Fold in pea shoots, separated scallion whites, shallot, and herbs. Add lemon zest strips and incorporate without over-mixing.

Taste and adjust seasoning as needed before serving.

Serve immediately warm or let sit for 20-30 minutes before serving. Drizzle with olive oil and fresh lemon juice before serving.