In a large pot or deep skillet, saut? the leeks in the extra-virgin olive oil over medium heat until softened, about 3-5 minutes.

Add the orzo and stir to coat. Add 2 cups water and the kosher salt. Bring to a boil, cover, and simmer on low for 8 minutes until orzo is almost cooked.

Add the asparagus and peas. Stir together and cook covered on low for 2 more minutes. Turn off heat and keep covered for 5-10 minutes until asparagus is bright green.

Meanwhile, mix the dressing by whisking together the extra-virgin olive oil, juice and zest of lemon, grated garlic, and kosher salt in a small bowl.

Stir in the baby spinach to the orzo in the pot and cover for a minute until wilted. Add the dill, chives, and dressing. Stir in the feta cheese if using. Adjust seasoning if needed.

Serve topped with extra crumbled feta, chopped herbs, and a drizzle of olive oil if desired.