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
Details
Servings 10
Preparation time 25mins
Cooking time 205mins
Adapted from kraftrecipes.com
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
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