1 c. fresh or frozen baby carrots
8 oz. (2 c.) fresh asparagus, cut in 2 inch lengths
1 1/3 c. (12 oz.) container Contadina fresh Alfredo sauce
1/2 c. chopped walnuts, toasted
2 tbsp. pine nuts, toasted
1 pkg. (9 oz.) Contadina fresh agnolotti with basil and cheese

In large pot of boiling, salted water, cook carrots for 10 minutes. Add asparagus; cook until carrots and asparagus are barely tender, about 3 minutes. Remove with slotted spoon; drain and set aside a few of each for garnish. Combine remaining carrots and asparagus with alfredo sauce in medium saucepan. Stir in walnuts and pine nuts; simmer gently over low heat until heated through. Cook agnolotti in same water as vegetables according to package directions. Drain and add to sauce, stirring to coat evenly. Arrange on warm platter; garnish with reserved vegetables. Serve immediately.