Directions

1. Snap off and discard tough ends from asparagus. Cut remaining portions into 1-inch lengths. Chop tomatoes, coarsely shred carrot, and thinly slice shallots. Set vegetables aside separately.
2. Melt butter in a 12-inch frying pan or saute pan over medium-high heat. Add shallots and cook, stirring frequently, until they begin to brown, 2-3 minutes.
3. Add pasta, chicken broth, salt, and pepper and bring to a boil over high heat, stirring frequently. Reduce heat to medium and simmer pasta uncovered, stirring often and scraping bottom of the pan to loosen any stuck pasta, until pasta is barely tender to bite (al dente), about 8 minutes.
4. Add asparagus, tomatoes, carrot, and peas and return to a simmer. Cover pan and cook, stirring once, until asparagus is crisp-tender and bright green and pasta is tender, 2-3 minutes.
5. Remove pan from heat. Add cheese and stir until melted. Let pasta stand for 5 minutes loosely covered for sauce to thicken. Tear or chop basil into pieces, sprinkle it over pasta, and give pasta a quick stir.