Great Recipes

• 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. Makes 8 side dish servings.

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