Place olive oil in a large saute pan over medium heat. Add onion and pepper and cook for about 10 minutes, until onion is translucent. Add garlic and cook for another 3 minutes then add the asparagus and cook for about 6-8 minutes, until softened.
Place Cappello’s pasta in the pot for 90 seconds then drain.
Add lemon juice and zest along with the butter and olive oil. As the butter begins to melt, add the pasta, cherry tomatoes, basil and dill and toss to combine.
Sprinkle with salt and pepper and toss once more. Garnish with red pepper flakes before serving.