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Pesto Penne with Green Beans and Potatoes

Yield 7 (1 1/2-cup) servings.

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

Nutrition Information

  • calories 349
  • caloriesfromfat 14 %
  • fat 5.3 g
  • satfat 1.3 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 12.3 g
  • carbohydrate 62.9 g
  • fiber 0.0 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 402 mg
  • calcium 0.0 mg

How to Make It

  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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