First, get a large pot of water on the stove and bring it to a boil. When it is boiling, salt it generously. Cook the fusilli until it is tender for about 8 minutes. Meanwhile, as the water comes to a boil and the pasta cooks, make the sauce. Set up a food processor and combine the peas, almonds, cheese, dill and lemon zest in its bowl. Pulse it until it becomes a thick puree. Then run the processor while you slowly pour in the oil and milk until it becomes a gorgeous, thick pesto sauce. Set it aside.