Olive Pesto Pastamain dish, pasta, salads 1 jar (10 oz) garlic or 1 pimento-stuffed green olives 1 drained 1 cup firmly packed parsley sprigs 1/3 cup olive or vegetable oil 1/3 cup beef broth 1/8 teaspoon pepper 4 cup uncooked mafalda (mini 1 lasagna noodle) pasta 2 medium carrots, julienne 3 cup cut-up cooked roast beef 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 :) |
