Pesto penne with green beans and potatoes
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh green beans |
| 12 | cups | Water |
| 3 | cups | Cubed small round red potates |
| 1 | pounds | Penne; (short tublar pasta) uncooked |
| 2 | cups | Packed fresh basil leaves |
| ¼ | cup | Canned low-sodium chicken broth |
| ¼ | cup | Low-fat milk |
| ¼ | cup | Grated Romano cheese |
| 1½ | tablespoon | Olive oil |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 2 | Cloves garlic | |
Directions
Wash beans;trim ends, remove strings. Cut beans inti 1-inch pieces. Set aside Bring water to a boil in a Dutch oven, Add potatoes and cook uncovered, 2 minutes. Stir in pasta; bring to a boil and cook, uncovered, 5 minutes. Add beans, and cook 5 minutes or until potato and pasta are tender. Drain and set aside. Position knife blad in food processor bowl.
Add basil and remaining 7 ingredients; process 30 seconds or until smooth, stopping once to scrape down the sides. Place pasta mixture in large bowl; add basil mixture, and toss well. Yield: 7 (1½-cup) servings.
Recipe by: Healthy Heart One-Dish Meals Posted to Recipelu Digest1813 by Alice <afpoe@...> on Jul 1, 1998 Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@...> on Aug 24, 1999