Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. When there are 2-3 minutes left on the pasta, add the asparagus to the pot. Once done, drain the mixture and rinse it under cold water to keep the asparagus vibrant and crisp.

While the pasta and asparagus cool, whip up your zesty lemon dill vinaigrette. In a medium mixing bowl, combine fresh lemon juice, extra virgin olive oil, chopped fresh dill, salt, and pepper. Whisk vigorously for about 30 seconds until emulsified.

In a large bowl, gently mix the cooled pasta and asparagus with the sweet peas, ensuring everything is evenly distributed.

Drizzle the prepared lemon dill vinaigrette over the pasta and veggies. Toss gently until all ingredients are evenly coated.

Let the dressed salad sit for at least 10 minutes before serving. This resting time allows the flavors to meld beautifully.