Olive Pesto Pasta Recipe
Servings: 6
Ingredients
- 1 jar (10 ounce) garlic or possibly
- Â Â Pimento-stuffed green olives
- Â Â Liquid removed
- 1 c. Firmly packed parsley sprigs
- 1/3 c. Olive or possibly vegetable oil
- 1/3 c. Beef broth
- 1/8 tsp Pepper
- 4 c. Uncooked mafalda (mini
- Â Â Lasagna noodle) pasta
- 2 med Carrots, julienne
- 3 c. Cut-up cooked roast beef
Directions
- Place olives and parsley in food processor or possibly blender. Cover and process till finely minced. Add in oil, broth and pepper. Cover and process till mix is smooth. Cook pasta as directed on package, adding carrots 3 min before pasta is done; drain. Toss pasta mix, olive pesto and roast beef.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 396 | |
| Calories from Fat 217 | 55% |
| Total Fat 24.15g | 30% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 136mg | 6% |
| Potassium 584mg | 17% |
| Total Carbs 15.96g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.35g | 1% |
| Protein 29.09g | 47% |
