Blend the yogurt, herbs, garlic, olive oil, lemon juice and zest, salt, and pepper in a food processor until smooth. Set aside.

Bring a large pot of water to a boil. Cook the orecchiette pasta according to package instructions. During the last 2 minutes of cooking, add the frozen peas to the boiling water.

Drain the pasta and peas, then allow to cool slightly.

Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for about 7-8 minutes until tender and lightly browned, flipping halfway. Transfer to a large shallow bowl and let cool slightly.

Combine the pasta, peas, arugula, and mozzarella in the bowl. Pour in half of the dressing and toss to coat. Adjust with more dressing to taste and top with chopped chives before serving.