In a medium bowl, whisk together olive oil, grated Parmesan, lemon zest and juice, minced garlic, honey, and Dijon mustard. Season with salt and pepper. Whisk until emulsified, then set aside.

Fill a pot with salted water and bring to a boil. Add sliced asparagus and blanch for 2 minutes. Quickly add frozen peas for the last 30 seconds, then transfer to an ice bath.

In the same pot, add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and rinse under cold water.

In a large bowl, toss tortellini with half of the dressing. Add blanched asparagus, peas, arugula, artichoke hearts, green onions, and basil. Mix until coated.

Drizzle remaining dressing over salad, tossing gently. Taste and adjust seasoning.

Transfer salad to a serving platter, sprinkle with additional Parmesan and optional pine nuts or basil. Serve chilled.