Pesto Penne with Green Beans and Potatoes

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

Preparation

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.