Got a craving for a quick pasta with cream sauce? This 20-minute Primavera Pesto Pasta is super-easy to make and gets a spring-fresh burst of flavour from asparagus and basil leaves.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g fettuccine, uncooked
1 cup diagonally cut-up fresh asparagus (1 inch lengths)
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
1/2 cup 25%-less-sodium vegetable broth
1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
1/2 cup frozen peas, thawed, drained
2 green onions, chopped
2 Tbsp. chopped fresh basil
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How do I make it ?
Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the boiling water for the last minute.
Meanwhile, cook cream cheese product, broth and dressing in large skillet on medium heat 5 min. or until sauce begins to thicken, stirring constantly. Stir in peas and onions; cook 2 min., stirring occasionally.
Drain pasta mixture. Add to sauce in skillet; mix lightly. Cook 1 min. or until heated through. Top with basil.
Kraft Kitchen Tips!
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.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 380 mg
Carbohydrate 50 g
Fibre 4 g
Sugars 7 g
Protein 12 g
4 servings, 1-1/2 cups (375 mL) 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.