Cook the orzo according to the directions on the package but leave it a little al dente. Drain and allow to cool to room temperature.

In a small skillet heat 1 TBS olive oil. Gently cook the onion or shallot until just barely tender. Remove from heat and drain on a paper towel until cooled.

In a large bowl, combine the cooked pasta, green peas, onion, parsley, and basil, and grated parmesan.

In a small bowl, combine the rice vinegar, olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Whisk until well combined. Add to the pasta mixture and toss gently. Serve immediately or refrigerate until ready to serve. Add shaved parmesan for garnish.