Egg Noodles Primavera

12 oz. Medium Egg Noodles, uncooked
1 (14 1/2-oz.) can chicken broth
2 cups fresh asparagus, cut into 1-inch pieces (about 8 oz.)
1 cup thinly sliced carrots (about 2 medium carrots)
1 red bell pepper, cut into short, thin strips
1 cup shelled fresh peas or frozen baby peas or 1 cup fresh snow pea pods, cut in halves
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh mint
1/4 cup chopped fresh chives
3/4 cup grated Asiago or Parmesan cheese, divided
Freshly ground black pepper

Prepare noodles according to package directions.

While noodles are cooking, bring chicken broth to a boil in a medium saucepan.

Add asparagus, carrots and red bell pepper. Simmer vegetables uncovered 4 minutes.

Stir in peas; continue cooking 3 to 4 minutes or until vegetables are tender-crisp.

When noodles are done, drain well and return to the pasta pot. Add broth and vegetables, herbs and chives. Cook over low heat, tossing gently until combined.

Add 1/2 cup of the cheese; toss gently. Transfer to serving platter; sprinkle with remaining 1/4 cup cheese. Garnish with freshly ground black pepper.

Note: Refrigerate leftovers tightly covered. For a quick main dish, add julienned cooked ham or lamb to leftovers; gently reheat.

Serves 8 as a side dish
Source: National Pasta Association