Olive pesto pasta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar (10 oz) garlic or | |
| Pimento-stuffed green olives | ||
| Drained | ||
| 1 | cup | Firmly packed parsley sprigs |
| ⅓ | cup | Olive or vegetable oil |
| ⅓ | cup | Beef broth |
| ⅛ | teaspoon | Pepper |
| 4 | cups | Uncooked mafalda (mini |
| Lasagna noodle) pasta | ||
| 2 | mediums | Carrots, julienne |
| 3 | cups | Cut-up cooked roast beef |
Directions
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 :)