Asparagus-Pesto Pasta Toss

• 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 Italian Pesto Parmesan Dressing
• 1/3 cup 25%-less-sodium chicken broth
• 2 cloves garlic, minced
• 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. chopped fresh parsley
• 1/4 tsp. ground black pepper
• 1/3 cup Kraft 100% Parmesan Aged Grated Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
2. Meanwhile, bring dressing, broth and garlic to boil in large skillet.
3. Drain pasta mixture.
4. Add to dressing mixture; stir to evenly coat.
5. Remove from heat.
6. Add remaining ingredients; mix lightly.

pasta, lengths, carrot, frozen peas, olive oil, garlic, lemon zest, parsley, ground black pepper, cheese

Taken from www.kraftrecipes.com/recipes/asparagus-pesto-pasta-toss-143391.aspx (may not work)