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

Blanch the Asparagus: Boil water in a separate saucepan. Add asparagus and cook for 2-3 minutes until bright green. Transfer to ice water.

Prepare the Vinaigrette: Combine lemon juice, olive oil, and dill in a bowl. Whisk until emulsified.

Combine the Ingredients: In a large bowl, mix cooled pasta, blanched asparagus, and peas. Add vinaigrette and toss gently.

Allow the Salad to Rest: Let the pasta salad sit for at least 10 minutes at room temperature for flavors to meld.

Serve and Enjoy: Toss before serving, and enjoy either chilled or at room temperature.