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Cook the pasta: Fill a large pot with water, salt generously, mix well, and bring to a boil. Once at a boil, throw in the pasta and mix well. Cook according to the instructions on the box, stirring every so often to prevent sticking.
Add the peas and drain: When the pasta is cooked to perfection, toss in the peas. Cook for only a few seconds and then strain the pasta and the peas into a colander and return to the stove with the heat off.
Season the peas and pasta: Microplane the garlic cloves directly into the pot (or you can mince them on a cutting board and add them). Then add in the salt, pepper, red pepper flakes, and olive oil. Toss well to coat everything evenly. Then throw in the cannellini beans, nutritional yeast, rice vinegar, tamari, and dijon mustard. Toss again and transfer to a large serving bowl.
Add the fresh ingredients: Once the pasta salad has cooled down a bit, add in the juice and zest of both lemons, along with parsley and dill. Mix well to combine and give it a taste. Add more salt and pepper, if needed, and enjoy immediately or serve chilled.