1Cook and drain vegetables as directed on package.
2Toss vegetables and pesto. Sprinkle with cheese.
Leftover veggies in the refrigerator? You can use about 3 1/2 cups of cooked veggies in place of the frozen vegetable mixture.
Toss leftovers with cooked and chilled bow-tie pasta for pasta salad in a snap. You might want to add a touch of pesto, milk or mayonnaise to keep the salad moist.
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