Bring a large pot of salted water to a rolling boil. Cook the bowties until close to al dente and add the trimmed asparagus and peas to the pot in the last 1-2 minutes of cooking to lightly blanch. The vegetables should remain bright green and crisp. Reserve 1 cup of the pasta water. Drain the pasta and vegetables and transfer back to the pot. Add the olive oil, ham, lemon zest, lemon juice, and fresh dill. Add the cheese 1/4 cup at a time, stirring to combine, along with the reserved pasta water, as needed, to help everything come together. Season with salt and pepper.