A quick and easy meatless entrée, delicious four cheese agnolotti, half-moon stuffed pasta, is tossed with tender fresh asparagus tips, fresh sliced green beans and pesto sauce.

Quattro Formaggi Agnolotti with Pesto, Asparagus & Green Beans

1 (9-ounce) package BUITONI Riserva Refrigerated All Natural Quattro Formaggi Agnolotti

1 cup (2-inch pieces) sliced fresh asparagus tips

1 cup (2-inch pieces) sliced fresh French green beans

1/4 cup BUITONI Refrigerated All Natural Pesto with Basil

1 tablespoon fresh lemon juice

Ground black pepper to taste

1 tablespoon pine nuts, toasted

BUITONI Refrigerated Freshly Shredded Parmesan Cheese

1. Prepare pasta according to package directions, cooking asparagus and green beans with pasta during entire cook time. Drain; place in large serving bowl. Add pesto and lemon juice; toss gently to coat. Season with pepper; sprinkle with pine nuts. Serve with cheese.

Makes 2 to 3 servings.

BUITONI® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.

Recipe and photograph provided courtesy of BUITONI®; through ECES, Inc., Electronic Color Editorial Services.