Pasta With Peas and Toasted Almonds

So, this is the second time I've made this dish, but the first time, it didn't photograph well, so I waited until I could make it again. Quite frankly, I blame the peas. The first run through with this recipe, the peas were kind of dull looking and not fabulous. This time? Fabulous.
So, this dish was inspired by Sommer at A Spicy Perspective, and hers definitely looks more fabulous, but my dish is only slightly different from hers: I did not use smoked almonds, I toasted some sliced almonds in a dry pan. I also reduced the amount of lemon added to the vinaigrette, as the first time I made this, I found it to be way too lemony and not enough of the other flavours.
This dish is super versatile -- It can be served as an entree, with a side salad or maybe a light crusty bread, or as a side dish to a lean protein entree, or even cold, as a re-vamped pasta salad that isn't oozing mayo. Either way, Rich and I found this to be light, refreshing, and all around delicious. And this recipe makes a lot, so we had some to pair with sandwiches for lunch for a few days afterward! Sometimes, it's better to have to feed only two, am I right leftovers fans?
Also, can I just say that I'm writing this whilst a big ol' batch of sweet potato chips bakes in my oven, and I'm so excited for those chips? But more importantly, I used the mandolin to slice them, and I was super nervous about it, and I feel like I need a whole chocolate pie or something to deal with that stress.
Anyway:

Ingredients:
16 oz small pasta, like ditalini or macaroni
10 oz frozen peas
1 cup sliced almonds, toasted
1/4 cup fresh chopped dill
1 green onion, roughly chopped
1/2 lemon, juiced and zested
5 tbsp olive oil
2 tbsp dijon mustard
salt and pepper

Directions:
Cook pasta according to package directions.
To toast almonds, add them to a dry skillet over medium low heat, stir every few minutes, until some begin to brown and they are fragrant.
About two minutes before pasta is done, add peas. Drain.
To make vinaigrette, add lemon juice and zest, oil, mustard, salt, pepper to a bowl and whisk until emulsified. Add to pasta and peas.
Stir in almonds and dill.
Serve.

Notes:
Sommer uses a whole lemon for her recipe, but as I noted before, we thought it was far too strong. If you're unsure of what to do with the other half of lemon, pour 1 cup of water into a small pot, add juice from the lemon half, 2 tbsp honey, and bring to a boil. Steep 1 black tea bag in it for about 3-5 minutes and BOOM. Honey lemon tea.