Primavera Pesto Pasta
20 Min(s)
5 Min(s) Prep
15 Min(s) Cook
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
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4 servings
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
1 cup cut-up fresh asparagus (1 inch lengths)
1/2 cup vegetable broth
1/2 cup frozen peas, thawed, drained
2 green onions, chopped
2 Tbsp. chopped fresh basil
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Let's Make It
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. 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.
3
Drain pasta mixture; return to pan. Add sauce; mix lightly. Cook 1 min. or until heated through. Top with basil.
Kitchen Tips
Tip 1
User Defined
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.
Tip 2
Substitute
Substitute fresh parsley for the basil.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 490mg
21%
Total Carbohydrates 50g
18%
Dietary Fibers 4g
14%
Sugars 6g
12%
Protein 12g
24%
Vitamin A
25%
Vitamin C
4%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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