Begin by boiling a large pot of salted water over high heat. Once boiling, add the pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain and rinse under cold water.

While the pasta cooks, bring another pot of water to a boil. Blanch the trimmed asparagus for 2-3 minutes until bright green and tender-crisp. Transfer to a bowl of ice water to cool.

In a medium bowl, combine olive oil, lemon juice, and dill. Season with salt and pepper. Whisk until emulsified and slightly thickened, or seal in a jar and shake for 20 seconds.

In a large mixing bowl, combine cooled pasta, cut asparagus, and peas. Pour the dressing over and toss gently until well-coated.

Allow the salad to rest for at least 10 minutes to let the flavors meld.

Serve chilled or at room temperature, adjusting with more salt or lemon juice if necessary.