Pesto-Pasta with Green Beans

By á-51103

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.

Ingredients

• 3 cups multi-grain penne pasta, uncooked
• 1/2 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
• 1/2 cup KRAFT Tuscan House Italian Dressing
• 1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut into 1/2-inch cubes
• 1/3 cup KRAFT Shredded Parmesan Cheese
• 1 cup grape tomatoes, halved

Preparation

Step 1

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