Cook pasta al dente in a separate pot of lightly salted water. , Drain Drain and set aside.
Wash asparagus, cut off woody ends and cut into 2-3 cm long pieces.
Shallot peel. Finely dice.
Wash zucchini, cut in half and cut wide pieces about 1 cm.
Heat the olive oil in a pot and fry the shallots glassy. Asparagus and zucchini stew about 2 minutes. Pour in broth and bring to a boil. Cook for about 8 minutes. Then put the peas and leave to cook for another minute 5.
the noodles into the soup and heat. Season with salt and pepper and serve immediately with freshly chopped herbs.