Penne Asparagus Salad With Parsley Pesto

PLACE 1 cup packed fresh Italian parsley, 2 Tbsp. toasted pine nuts and 2 garlic cloves in food processor. Process until finely chopped; gradually add 1/3 cup olive oil. Stir in 1/4 cup Kraft Grated Parmesan. Set aside.

COOK 3 cups Penne according to package directions, adding 1 bunch asparagus, cut in pieces, during last 2 minutes. Drain and rinse with cold water.

TOSS pesto and cooked pasta with 1 chopped red pepper and 1/2 cup oil-packed sun-dried tomatoes cut into thin strips. If desired, add 2 grilled and sliced boneless skinless chicken breasts.