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.
What You Need
Original recipe yields 4 servings
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 onion s, chopped
2 Tbsp. chopped fresh basil
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Let's 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.
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.
Substitute fresh parsley for the basil.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.