Cook pasta according to package directions, reserving 1/4 cup (60 mL) cooking liquid.
Meanwhile, heat oil in large skillet set over medium-high heat; cook asparagus and garlic for 2 to 3 minutes or until slightly softened. Stir in tomatoes, salt and pepper; cook for 2 to 3 minutes or until tomatoes are well coated.
Stir in broth; bring to boil. Cook for 8 to 10 minutes or until liquid is reduced to 3/4 cup (175 mL). Stir in peas; cook for 2 minutes.
Add pasta and reserved cooking liquid to skillet; cook for 1 to 2 minutes or until vegetables are tender and pasta is well coated. Stir in dill.
Substitute 1 can (398 ml) cherry tomatoes or diced tomatoes for cherry tomatoes, if desired.