Penne with Asparagus and White Beans

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Kosher salt and freshly ground black pepper

12 ounces dried penne

1 pound asparagus, trimmed and cut into 1-inch-long pieces

1/2 small red onion, thinly sliced

1/4 cup extra-virgin olive oil

Zest and juice of 1 lemon

1 cup crumbled feta cheese (about 4 ounces)

One 15-ounce can cannellini beans, rinsed and drained

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh dill