Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions until al dente.

During the last 2 to 3 minutes of the pasta's cooking time, add the chopped asparagus directly into the boiling water.

Before draining, scoop out and reserve at least 1 cup of the starchy pasta cooking water. Drain the pasta and asparagus.

In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to brown it.

Add the hot drained pasta and asparagus to the skillet with the garlic oil. Pour in 1/2 cup of the reserved pasta water, the lemon zest, and the lemon juice.

Toss the pasta vigorously while adding half of the crumbled feta cheese. The heat and tossing will melt the feta and emulsify the liquids into a creamy sauce. Add more pasta water if the dish seems dry.

Remove from heat. Fold in the remaining feta cheese, fresh dill, and toasted pine nuts. Season generously with freshly cracked black pepper and salt to taste.

Serve immediately in warm bowls, garnished with extra lemon zest if desired.