Primavera Pesto Pasta (Dorothy)

300 g. uncooked fettuccine noodles
1 cup fresh asparagus, cut diagonally into 1' lengths
1/2 cup frozen peas, thawed and drained
2 green onions, sliced
1/2 cup (1/2 of 250 g. tub) herb & garlic cream cheese
1/2 cup vegetable (or chicken) broth
1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
2 Tbsp. chopped fresh basil

Cook pasta as directed, adding asparagus to the boiling water for the last minute.  Meanwhile heat large skillet on medium heat.  Add cream cheese, broth and dressing, cook until sauce just begins to thicken, stiring constantly.  Stir in peas and onions, cook 2 min. stiring occasionally.  Drain pasta mixture and add to sauce mixture in skillet.  Cook 1 min. or until heated through.  Top with basil.