Cook farfalle according to the package instructions. Meanwhile, combine zest and juice of lemon and olive oil in a large bowl; whisk. Add artichoke hearts, mozzarella cheese, and roasted red bell pepper; toss to combine. Place frozen peas in a colander; drain pasta over peas. Add pasta and peas to artichoke mixture; toss. Garnish with chopped fresh parsley, if desired; serve.