Title: Pesto Penne with Green Beans And Potatoes
Categories: Pasta, Vegetables
Yield: 7 Servings

1/2 lb Fresh green beans
12 c Water
3 c Cubed small round red
-potates
1 lb Penne; (short tublar pasta)
-uncooked
2 c Packed fresh basil leaves
1/4 c Canned low-sodium chicken
-broth
1/4 c Low-fat milk
1/4 c Grated Romano cheese
1 1/2 tb Olive oil
1 ts Salt
1/2 ts Freshly ground pepper
2 Cloves garlic

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 (1 1/2-cup) servings.

Recipe by: Healthy Heart One-Dish Meals

Posted to Recipelu Digest1813 by Alice on Jul 1, 1998

Posted to MM-Recipes Digest by Judith Barnett on
Aug 24, 1999