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Main dishes

Primavera Pesto Pasta

photo by:kraft
This 20-minute Primavera Pesto Pasta is super easy to make and gets a spring-fresh burst of flavor from fresh asparagus and basil leaves.
time
prep:
5 min
total:
20 min
servings
total:
4 servings, 1-1/2 cups each
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What You Need

1/2
lb.  fettuccine, uncooked
1
cup  cut-up fresh asparagus (1 inch lengths)
1/2
cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2
cup  vegetable broth
1/4
cup  KRAFT Classic Caesar 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, omitting salt and adding asparagus to the boiling water the last minute.

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

DRAIN pasta mixture; return to pan. Add sauce; 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.
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