6asparagus spearscut in to 1 inch pieces and blanched
16ouncesfresh cheese ravioli
Instructions
Put a large pot of salted water on to boil.
Combine light cream cheese and milk in a small sauce pan and cook over medium heat, whisking until smooth and creamy. Remove from heat and add pesto, red pepper, and salt and pepper.
Cook ravioli according to package directions. Combine ravioli, sun-dried tomatoes and asparagus in a large bowl and pour sauce over the top, stir gently to combine.