Asparagus Pesto Pasta Toss

What You Need

1/2

lb.  pappardelle pasta, uncooked

1/2

lb.  fresh asparagus spears, trimmed, cut into 2-inch lengths

1

 carrot, cut into matchlike sticks

1/2

cup  frozen peas

1/2

cup  KRAFT Balsamic Vinaigrette Dressing

1/2

cup  25%-less-sodium chicken broth

2

cloves  garlic, minced

2

Tbsp.  chopped fresh parsley

1

tsp.  lemon zest

1/4

tsp.  ground black pepper

1/3

cup  KRAFT Grated Parmesan Cheese

Make It

COOK pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
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 parsley, lemon zest and pepper; mix lightly. Reserve 1 Tbsp. cheese. Toss remaining cheese with pasta mixture; top with reserved cheese