Bring a large pot of salted water to a rolling boil.
Add the asparagus and cook for 4 minutes until crisp-tender. Use a slotted spoon to remove the asparagus and transfer it to a large serving bowl.
Add the pasta to the same boiling water and cook for 5 minutes.
Stir in the peas, bring the water back to a boil, and cook for an additional 2 minutes, or until the pasta is al dente.
Before draining, reserve about ¼ cup of the starchy pasta water.
Drain the pasta and peas, then return them to the warm pot.
Stir in the reserved pasta water, the cooked asparagus, garlic oil, green onions, basil, mint, and lemon zest.
Toss everything together until well combined.
Season with salt and pepper to taste.
Transfer the pasta to the serving bowl and sprinkle with crumbled feta cheese, if using.
Don't discard the pasta water! The starchy, seasoned water is liquid gold for creating a light, silky sauce that helps all the cling to the pasta.
Add fresh herbs like basil and mint at the very end, just before serving. This preserves their bright color and delicate, fresh flavor.
