Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.