Recipe - Olive Pesto Pasta

1 Jar (10 oz) garlic or
Pimentostuffed green olives
Drained
1 cup Firmly packed parsley sprigs
1/3 cup Olive or vegetable oil
1/3 cup Beef broth
1/8 teaspoon Pepper
4 cup Uncooked mafalda (mini
Lasagna noodle) pasta
2 md Carrots, julienne
3 cup Cutup cooked roast beef

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 MMRecipes Digest V4 #123 by Jessica Wildes jessann@texas.net
on May 03, 1997