Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.

Drain the pasta and rinse under cold water to halt cooking. Allow to cool completely.

In a separate pot, bring water to a boil, add salt, then add asparagus and blanch for 2-3 minutes.

Drain asparagus and rinse under cold water, then set aside.

In a mixing bowl, combine lemon juice, olive oil, salt, and pepper. Whisk until emulsified.

In a large bowl, combine cooled pasta, asparagus, and thawed peas. Toss gently.

Pour the vinaigrette over the salad and toss to coat evenly.

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