Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.

In the last 2 minutes of cooking, add the peas and asparagus to the pot with the pasta. Let them cook until bright green and crisp-tender. Drain everything in a colander and rinse under cold water to stop the cooking, about 2 minutes.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, honey, dijon mustard, and a pinch of sea salt.

In a large bowl, toss the drained pasta and veggies with the chopped spinach, feta, basil (if using), and dressing. Taste and add more salt as needed. Serve chilled or at room temperature.