Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add pasta and cook according to package instructions until al dente, about 8-10 minutes.

While the pasta cooks, wash and chop your fresh spring vegetables including asparagus, cherry tomatoes, and peas.

In a large skillet, heat olive oil over medium heat. Add chopped asparagus and sauté for about 3 minutes until they soften.

Add peas and cherry tomatoes to the skillet, stirring frequently for an additional 4-5 minutes until vegetables are tender yet crisp.

When your pasta is cooked, drain it, reserving a small cup of the starchy pasta water. Add the drained pasta to the skillet with sautéed vegetables.

Squeeze in fresh lemon juice and add a splash of reserved pasta water, stirring to create a light sauce that coats the pasta and veggies.

Season generously with salt and pepper to taste, and serve warm with crusty bread or a simple side salad.