Pesto Penne with Green Beans and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1/2 pound fresh green beans |
12 cups water |
3 cups cubed small round red potatoes |
1 pound penne (short tubular pasta), uncooked |
2 cups packed fresh basil leaves |
1/4 cup canned low-sodium chicken broth, undiluted |
1/4 cup 1% low-fat milk |
1/4 cup grated romano cheese |
1 1/2 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
2 cloves garlic |
Directions:
1. Wash green beans; trim ends, and remove strings. Cut beans into 1-inch pieces. Set aside.
2. Bring water to a boil in a Dutch oven. Add potato, and cook, uncovered, 2 minutes. Stir in pasta; bring to a boil, and cook, uncovered, 5 minutes. Add beans, and cook 5 additional minutes or until potato and pasta are tender. Drain and set aside.
3. Position knife blade in food processor bowl. Add basil and remaining 7 ingredients; process 30 seconds or until smooth, stopping once to scrape down sides.
4. Place pasta mixture in a large bowl; add basil mixture, and toss well.
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