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Pesto Penne with Green Beans and Potatoes
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.
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