Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

In a bowl, whisk together lemon juice, olive oil, dill, salt, and pepper until emulsified, about 1–2 minutes.

Blanch asparagus in boiling water for 2–3 minutes until bright green. Transfer to ice water to stop cooking.

In a large mixing bowl, combine the cooled pasta, asparagus, and peas. Pour vinaigrette over the salad and toss gently.

Let the salad rest for at least 10 minutes to enhance flavor infusion.

Garnish and serve chilled or at room temperature.