Preheat oven to 425 with a rack in the middle position. On a large rimmed cookie sheet, toss together the asparagus, oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
In a large pot, cook the pasta per the back of the package until al dente, drain, rinse under cold water, and place in a large bowl.
Add the asparagus, peas, half of the mint, half of the dill, the feta, and the dressing to the large bowl and stir to evenly distribute, season to taste.
Transfer to a large serving bowl or platter, garnish with remaining mint and dill, lemon wedges, and drizzle with olive oil. Season to taste with salt and pepper.
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