Side Dish

Primavera Pesto Pasta

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prep time

20 min

total time

20 min

makes

4 servings, 1-1/2 cups (375 mL) each

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kraft

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What You Need

300 g (1/3 of 900-g pkg.) fettuccine, uncooked

1 cup diagonally cut-up fresh asparagus (1-inch lengths)

1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread

1/2 cup vegetable broth

1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing

1/2 cup frozen peas, thawed, drained

2 green onions, chopped

2 Tbsp. chopped fresh basil

Make It

COOK pasta in large saucepan as directed on package, adding asparagus to the boiling water the last minute.

MEANWHILE, heat large skillet on medium heat. Add cream cheese spread, broth and dressing; cook until sauce begins to thicken, stirring constantly. Stir in peas and onions; cook 2 min., stirring occasionally.

DRAIN pasta mixture. Add to sauce mixture; mix lightly. Cook 1 min. or until heated through. Top with basil.

kraft kitchens tips

Substitute

Substitute fresh parsley for the basil.

Trimming Fresh Asparagus

Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.