For the herb purée, place parsley, chives, mint, basil, tarragon, oil, salt, pepper and 3 tablespoons water in a blender or food processor and purée until smooth, stopping to scrape down the sides several times.

Add more water if needed until purée drips easily from a spoon. The purée will taste very fresh and intense.

Strain, if desired, pressing purée through a sieve lightly with the back of a spoon. Set aside.

For the vegetables and pasta, bring a large pot of salted water to a boil.

Add carrots and cook until just tender. Using a slotted spoon, transfer carrots to a large bowl of ice water to stop the cooking.

Repeat process with asparagus, broccoli, sugar snap peas, and green peas.

Reserving vegetable cooking water, drain all vegetables thoroughly and set aside.

Bring vegetable cooking liquid to a rapid boil. Stir in pasta and cook until tender but firm. Drain and reserve 1 cup of the pasta cooking water.

Toss drained pasta with butter and vegetables in a large skillet over medium heat.

Season with salt and pepper and add about 1/4 cup of the reserved pasta water if the pasta looks dry.

Top with shavings of cheese, drizzle with 1 or 2 tablespoons of the herb purée, and serve immediately.