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 | 
