INGREDIENTS
1 lb
Asparagus
1 pint
Cherry tomatoes
1/4 cup
Dill, leaves
1
Garlic clove
1 cup
Peas, frozen
2 tbsp
Dijon mustard
1/4 cup
Lemon juice, fresh
1 lb
Corkscrew pasta
1
Black pepper, Freshly ground
1
Salt
1/4 cup
Olive oil, extra-virgin
7 oz
Feta cheese