EGG NOODLES PRIMAVERA

Makes: 8 Servings as a side dish

12oz Medium Egg Noodles, uncooked
1 14 ½oz can chicken broth
2 cups fresh asparagus, cut into 1-inch pieces
1 cup thinly sliced 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 tbsps chopped fresh dill
2 tbsps chopped fresh thyme
2 tbsps chopped fresh mint
1/4 cup chopped fresh chives
3/4 cup grated Asiago or Parmesan cheese, divided
freshly ground pepper

1. Prepare noodles according to package directions.
2. While noodles are cooking, bring chicken broth to a boil in a medium saucepan. Add asparagus, carrots and red bell pepper.
3. Simmer vegetables uncovered 4 minutes.
4. Stir in peas; continue cooking 3 to 4 minutes or until vegetables are tender-crisp.
5. When noodles are done, drain well and return to the pasta pot.
6. Add broth and vegetables, herbs and chives.
7. Cook over low heat, tossing gently until combined.
8. Add ½ cup of the cheese; toss gently.
9. Transfer to a serving patter; sprinkle with remaining 1/4 cup cheese.
10. Garnish with freshly ground pepper.
NOTE: Refrigerate leftovers tightly covered. For a quick main dish, add julienned cooked ham or lamb leftovers; gently reheat.