Spring Vegetable Pasta

1 box angel hair pasta
8 oz baby Yukon gold potatoes
16 baby carrots, cut into thirds
1 lb thin asparagus, trimmed and cut into 1/2-inch pieces
4 oz sugar snap peas, cut into 1/2-inch pieces
8 small radishes, trimmed and halved lengthwise
3 Tbs olive oil
4 scallions, trimmed and diced
10 oz frozen fava beans, or baby lima beans, thawed
1 cup vegetable broth
1/4 cup chopped fresh parsley
1 tsp tarragon

1) Cook pasta according to directions on the box.
2) Meanwhile, in medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.
3) Meanwhile, bring a large saucepan of lightly salted water to a boil. Add carrots and cook 2 minutes; add asparagus and snap peas and cook 2 minutes; add radishes and cook 1 minute. Drain and rinse under cold water until cool.
4) In deep skillet, heat oil over medium heat. Stir in scallions, beans, cooked potatoes and blanched vegetables. Pour in broth and bring to a simmer. Stir in parsley, tarragon, salt and pepper to taste. Let stand for several minutes. Serve warm.

Review: This was super yummy. I was a little worried, since I just tried a recipe that had the asparagus, snap pea and radish combo and I didn't quite like it. This was really yummy, though. We used whole wheat pasta, which gave the dish a slightly sweet taste that went well with the tarragon. I also had leftovers that I tossed Parmesan cheese on. Mmm, even better!