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
How to Make It
Wash green beans; trim ends, and remove strings. Cut beans into 1-inch pieces. Set aside.
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.
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.
Place pasta mixture in a large bowl; add basil mixture, and toss well.
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