Asparagus-Pesto Pasta Toss

By Nanasjoy

Ingredients

• 220 g pappardelle pasta , uncooked
• 1/2 lb. (225 g) fresh asparagus spears , trimmed, cut into 2-inch lengths
• 1 carrot , peeled, cut into matchlike sticks
• 1/2 cup frozen peas
• 1/3 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
• 1/3 cup 25%-less-sodium chicken broth
• 2 cloves garlic , minced
• 1 tsp. lemon zest
• 2 Tbsp. chopped fresh parsley
• 1/4 tsp. ground black pepper
• 1/3 cup Kraft 100% Parmesan Aged Grated Cheese

Preparation

Step 1

Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.

Meanwhile, bring dressing, broth and garlic to boil in large skillet. Drain pasta mixture. Add to dressing mixture; stir to evenly coat. Remove from heat.

Add remaining ingredients; mix lightly.

**You can substitute regular, whole wheat, linguine, penne or farfalle (bow tie) pasta.