In a large saucepan, bring 3½ cups (875 mL) of the broth to a boil. Add pasta and reduce heat to simmer; cover and cook, stirring occasionally, until most of the liquid has been absorbed and the pasta is al dente, about 10 minutes. Remove from heat and transfer to a large bowl.
In a small bowl or measuring cup, pour the remaining broth and whisk together with the olive oil, lemon zest, vinegar, mustard, honey, salt and pepper.
Pour dressing over pasta and let cool completely. Toss with fresh herbs, peas, radishes, microgreens & cocktail Bocconcini.