Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

Blanch the fresh asparagus in boiling water for 2-4 minutes until bright green and tender-crisp. Transfer to an ice bath to cool.

In a medium mixing bowl, whisk together olive oil, lemon juice, dill, salt, and pepper until emulsified.

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

Let the salad rest for at least 10 minutes to allow flavors to meld.

Serve chilled or at room temperature, garnished with feta or goat cheese if desired.