Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, typically 8-10 minutes. Once cooked, reserve about a cup of pasta water, then drain the pasta and rinse it under cold water until chilled.

While the pasta cools, trim the woody ends off the asparagus and bring another pot of water to boil. Add the asparagus and blanch for 1-2 minutes, until they turn vibrant green and feel tender-crisp. Immediately transfer them to a bowl filled with ice water to halt cooking.

In a medium bowl, combine the olive oil, lemon juice, and fresh dill. Whisk these ingredients together vigorously for about 30 seconds until they form a smooth emulsion. Season your vinaigrette with salt and pepper to taste.

In a large mixing bowl, combine the cooled pasta, blanched asparagus, and peas. Gently fold everything together.

Pour the vinaigrette over the pasta and vegetable mixture, making sure to cover everything evenly. Toss gently for about 1 minute.

Allow the salad to rest for at least 10 minutes before serving.