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

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