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

In the same pot, bring fresh water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Transfer to ice water to stop cooking.

In a mixing bowl, combine olive oil, lemon juice, fresh dill, salt, and pepper. Whisk until emulsified.

In a large bowl, combine cooled pasta, blanched asparagus, and peas. Toss to mix.

Drizzle vinaigrette over the salad and toss until well-coated.

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