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

Blanch the Asparagus: Trim asparagus, cut into pieces, and blanch in boiling water for 2-3 minutes. Transfer to ice bath to stop cooking.

Prepare the Vinaigrette: Whisk lemon juice, olive oil, dill, salt, and pepper in a medium bowl until well combined.

Combine Ingredients: In a large bowl, mix cooled pasta, asparagus, and peas. Pour vinaigrette over and toss until evenly coated.

Let It Rest: Allow salad to rest for at least 10 minutes to meld the flavors.

Add Cheese (Optional): Just before serving, gently toss in crumbled cheese if desired.