Primavera Pesto Pasta
By curnoj
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Ingredients
- 1/3 pkg. Fettuccine, uncooked
- 1 cup diagonally cut-up fresh asparagus (1 inch lengths)
- ½ tub Philadelphia Herb & Garlic Cream cheese
- ½ cup vegetable broth
- ¼ cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
- ½ cup frozen peas, thawed, drained
- 2 cups green onions, sliced
- 2 tbsp. Chopped fresh basil
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
COOK pasta in large saucepan as directed on package, adding asparagus to the boiling water in the last minute.
Step 2
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 minutes, stirring occasionally.
Step 3
DRAIN pasta mixture. Add to sauce mixture, mix lightly. Cook 1 minute or until heated through. Top with basil.
Pesto Pasta
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