Egg Noodle Primavera

MULTIPOT 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 Freshly ground black pepper

Directions:

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.

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