Cook pasta in salted water to al dente according to package directions. Drain pasta and rinse under cold water. Set aside.
While pasta is cooking, heat 1 tablespoon olive oil in skillet. Add asparagus, garlic powder, salt and pepper. Cook on medium high for 3 to 4 minutes until asparagus is tender but still has a crisp texture. Remove from pan and set aside. Place frozen peas in strainer and rise with cool water. Set aside to drain.
In a mason jar or small bowl, mix together olive oil, lemon juice, red wine vinegar lemon zest, salt and pepper. Set aside
In a large bowl, add pasta, asparagus and peas. Drizzle on lemon vinaigrette and toss to mix all ingredients. Sprinkle on Parmesan cheese and parsley. Gently toss and place in serving bowl. Garnish with additional Parmesan cheese and parsley if desired. Serve and enjoy!
Can be stored, covered in refrigerator for up to 3 day.