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Olive pesto pasta

Yield: 6 Servings

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

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 :)

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More