Peas And Pesto Pasta Primavera - cooking recipe

Ingredients

1 (16 ounce) box Barilla(R) Penne
3 cups fresh mixed vegetables such as cauliflower, broccoli, carrots and asparagus, cut into bite-size pieces
1 1/2 cups fresh shelled peas
2 (6.3 ounce) jars Barilla(R) Traditional Basil Pesto
1/4 cup half-and-half or whole milk
1/2 cup grated Parmesan cheese

Preparation

Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.
Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.
Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.
Add pasta to the sauce in pot; heat through.
Serve topped with Parmesan cheese.