Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente according to package directions. Reserve 1/4 cup of the pasta water, then drain.

Blanch the green veggies. In the last 2 minutes of the pasta’s cooking time, add the asparagus and peas to the same pot. Drain together and rinse briefly under cool water to stop the cooking. This keeps their color bright and texture crisp-tender.

Make the dressing. In a small bowl or jar, whisk olive oil, lemon juice, zest, Dijon, honey, and garlic. Season with salt and pepper. Taste and adjust for acidity or sweetness.

Toss while warm. Add warm pasta and blanched veggies to a large bowl. Pour over about two-thirds of the dressing and toss. If it looks dry, add a splash of the reserved pasta water to help it cling.

Add the fresh crunch. Fold in radishes, cherry tomatoes, cucumber, red onion, and half of the herbs. Gently toss to combine without crushing the tomatoes.

Finish and season. Add spinach or arugula, then sprinkle in feta or goat cheese if using. Toss with the remaining dressing. Taste and add more salt, pepper, or lemon as needed.

Top and serve. Finish with remaining herbs and the toasted nuts or seeds. Serve slightly warm or chill for 30–60 minutes for a more melded flavor.