| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Main dish, Pasta, Salads, Jaw |
6 |
Servings |
INGREDIENTS
| 1 |
|
Jar (10 oz) garlic or |
|
|
Pimento-stuffed green olives |
|
|
Drained |
| 1 |
c |
Firmly packed parsley sprigs |
| 1/3 |
c |
Olive or vegetable oil |
| 1/3 |
c |
Beef broth |
| 1/8 |
ts |
Pepper |
| 4 |
c |
Uncooked mafalda (mini |
|
|
Lasagna noodle) pasta |
| 2 |
md |
Carrots, julienne |
| 3 |
c |
Cut-up cooked roast beef |
INSTRUCTIONS
Place olives and parsley in food processor or blender. Cover and process
until finely chopped. Add oil, broth and pepper. Cover and process until
mixture is smooth. Cook pasta as directed on package, adding carrots 3
minutes before pasta is done; drain. Toss pasta mixture, olive pesto and
roast beef.
From "20 Minute Meals" typed by jessann :)
Posted to MM-Recipes Digest V4 #123 by Jessica Wildes <jessann@texas.net>
on May 03, 1997
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