Primavera Pesto Pasta

• 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

1. Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the boiling water the last minute.
2. Meanwhile, heat large skillet on medium heat.
3. Stir in cream cheese spread, broth and dressing; cook until sauce begins to thicken, stirring constantly.
4. Add peas and onions; cook 2 min., stirring occasionally.
5. Drain pasta mixture; return to pan.
6. Add sauce; mix lightly.
7. Cook 1 min.
8. or until heated through.
9. Top with basil.

fettuccine, philadelphia, vegetable broth, kraft classic caesar dressing, frozen peas, green onions, fresh basil

Taken from www.kraftrecipes.com/recipes/primavera-pesto-pasta-146257.aspx (may not work)