Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Add asparagus in the last minute, then drain and cool under cold water.

In a medium bowl, whisk together olive oil, lemon juice, and finely chopped dill. Season with salt and pepper to taste.

In a large mixing bowl, combine cooled pasta, asparagus, and peas. Pour vinaigrette over and toss gently to coat.

Cover and let the salad rest at room temperature for at least 10 minutes to allow flavors to meld.

Before serving, give it a final toss and garnish with dill or lemon zest, if desired.