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

Prepare the Asparagus: Trim the ends of fresh asparagus and cut the spears into bite-sized pieces. Blanch in boiling water for 1 minute, then transfer to ice water to cool.

Whisk the Vinaigrette: In a mixing bowl, combine olive oil, lemon juice, dill, salt, and pepper. Whisk until well-emulsified.

Combine the Ingredients: In a large bowl, mix cooled pasta, blanched asparagus, and sweet peas. Pour vinaigrette over and toss gently to coat.

Let the Salad Rest: Cover and let it rest for at least 10 minutes to allow flavors to meld.

Serve and Garnish: Serve chilled or at room temperature. Garnish with additional dill or lemon zest if desired.