Pesto-Pasta with Green Beans

Homemade pesto brings your cold pasta and green salad game to the next level. Get out the basil, pecans and garlic and try it yourself.

Pesto-Pasta with Green Beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups multi-grain penne pasta, uncooked

  • ½

    lb. fresh green beans, cut into 2-inch lengths

  • 1

    cup tightly packed fresh basil leaves

  • 2

    Tbsp. chopped toasted PLANTERS Pecans

  • 1

    clove garlic, minced

  • ½

    cup KRAFT Tuscan House Italian Dressing

  • 1

    pkg. (8 oz.) KRAFT Mozzarella Cheese, cut into ½-inch cubes

  • cup KRAFT Shredded Parmesan Cheese

  • 1

    cup grape tomatoes, halved

Directions

Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min. Meanwhile, pulse basil, nuts and garlic in food processor until coarsely chopped. Add dressing; process until mixture forms thick paste. Drain pasta mixture, reserving 1/3 cup of the cooking water. Place pasta mixture in large bowl. Add basil mixture and reserved cooking water; mix lightly. Refrigerate several hours or until chilled. Add remaining ingredients just before serving; mix lightly. Kitchen Tips: Use cut fresh asparagus instead of fresh green beans. This pasta dish is equally delicious whether served at room temperature or chilled. Nutritional Information Serving Size 10 servings, 1 cup each AMOUNT PER SERVING Calories 260, Total fat 12 g, Saturated fat 4 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 25 g, Dietary fiber 3 g, Sugars 2 g, Protein 14 g % Daily Value Vitamin A 15% DV Vitamin C 8% DV Calcium 25% DV Iron 8% DV


Nutrition

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