Olive pesto pasta
Yield: 6 Servings
Ingredients:
- 1 Jar (10 oz) garlic or Pimento-stuffed green olives Drained
- 1 c Firmly packed parsley sprigs
- 1/3 c Olive or vegetable oil
- 1/3 c Beef broth
- 1/8 ts Pepper
- 4 c Uncooked mafalda (mini Lasagna noodle) pasta
- 2 md Carrots julienne
- 3 c Cut-up cooked roast beef
Instructions:
Place olives and parsley in food processor or blender. Cover and process until finely chopped. Add oil broth and pepper. Cover and process until mixture is smooth. Cook pasta as directed on package adding carrots 3 minutes before pasta is done; drain. Toss pasta mixture olive pesto and roast beef. From "20 Minute Meals" typed by jessann :)
