Bring 2 quarts of water seasoned with 1 tablespoon of Diamond Kosher Salt to boil. Meanwhile, over medium-high heat, heat a tablespoon of olive oil until shimmery, reduce the heat to medium and sauté the asparagus for about 3 minutes. Season with Kosher salt, then add the peas. Sauté for another 2 minutes and remove from heat, set aside.

Add pasta to boiling water and cook, stirring occasionally to prevent sticking, until pasta is just shy of al dente, about 12-13 minutes. Use a skimmer or spider to transfer pasta to a separate large bowl, reserving the pasta water.

In a separate pot over low heat, add 1 cup of pasta water and the goat cheese. Stir to melt the goat cheese.

When goat cheese is almost fully melted, add cooked pasta to the pot and stir vigorously and continuously until the cheese sauce is thickened and coats the pasta. Add more more pasta water, a little at a time, as needed to keep sauce loose and creamy.

Add the sautéd veggies to the pasta and stir to coat, adding more pasta water as needed to keep the sauce loose and creamy.

Add the chopped fresh herbs and stir and serve with more fresh dill sprigs and whole basil leaves, fresh cracked black pepper, and flaky sea salt.