Creamy Bow-Tie Pasta with Ham

2 Pillsbury Oven Baked frozen soft white dinner rolls (from 12.4-oz bag)
1 cup uncooked bow-tie (farfalle) pasta (2 oz)
4 oz fresh asparagus, cut into 1 1/2-inch pieces (3/4 cup)
1/2 cup ready-to-eat baby-cut carrots, quartered lengthwise
1/4 cup Green Giant frozen sweet peas (from 1-lb bag)
3/4 cup cooked ham strips (1x1/4 inch)
1/4 cup light garlic-and-herbs spreadable cheese (from 6.5-oz container)
1 teaspoon butter or margarine, softened
1/8 teaspoon dried dill weed

Bake rolls as directed on bag. Meanwhile, in 4-quart saucepan, cook pasta as directed on package, adding asparagus, carrots and peas the last 6 minutes of cooking time. After adding vegetables, return to boiling; cook until pasta is tender and vegetables are crisp-tender. Drain; return to saucepan.

Add ham and spreadable cheese to pasta mixture. Cook over low heat, stirring constantly, until cheese is melted and smooth. Remove rolls from oven. Brush with butter; sprinkle with dill weed. Serve warm with pasta mixture. Makes 2 servings