Begin by bringing a large pot of salted water to a rolling boil. Add your favorite pasta and cook according to package instructions until al dente, usually around 8-10 minutes.

Two to three minutes before the pasta is done, add the chopped asparagus pieces directly into the boiling water. When the time is up, quickly drain both the pasta and asparagus.

After draining, rinse the pasta and asparagus under cold running water. Keep in the colander to allow excess water to drain away.

In a medium-sized bowl, whisk together the olive oil, freshly squeezed lemon juice, chopped dill, salt, and pepper until combined.

In a large mixing bowl, combine the cooled pasta with the blanched asparagus and sweet peas. Drizzle the lemon dill vinaigrette over the top and toss gently.

Let your Fresh Spring Pasta Salad sit for at least 10 minutes before serving.