PESTO-PASTA WITH GREEN BEANS

By porklion

Ingredients

• 3 cups multi-grain penne pasta, uncooked
• 1/2 lb. (225 g) fresh green beans, cut into 2-inch lengths
• 1 cup tightly packed fresh basil leaves
• 2 Tbsp. chopped toasted pecans
• 1 clove garlic, minced
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 200 g Cracker Barrel Mozzarella Cheese, cut into 1/2-inch cubes
• 1/3 cup Kraft 100% Parmesan Shredded 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 cooking water. Place pasta mixture in large bowl. Add basil mixture and reserved water; mix lightly. Refrigerate several hours or until chilled.

Add remaining ingredients just before serving; mix lightly.