In a large pot of boiling salted water, cook the orecchiette until al dente, according to package instructions. Reserve 1 cup of the pasta water. Drain.
Return the pasta to the pot. Break the goat cheese into pieces and add it to the pasta, along with the reserved cooking water. Stir well to melt the goat cheese. Add the lemon juice, zest, tuna, peas, parsley, and Parmesan, and stir to combine. Season with salt and pepper to taste. Serve immediately.