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Olive Pesto Pasta
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Rating: 4.1/5 (30 votes cast)

Meal Type: Dinner, Dinner, Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 413
% Daily Value**
Total Fat 22g
33%
Saturated Fat 9g
14%
Unsaturated Fat 2g
Cholesterol 70mg
23%
Sodium 564mg
24%
Total Carbohydrate 43g
14%
Dietary Fiber 2g
6%
Sugars 1g
Protein 13g
Vitamin A  63%Vitamin C  24%
Calcium  6%Iron  22%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Olive Pesto Pasta

Recipe Tags: Pasta Recipes

Date Added: April 20, 2012

Ingredients:

10 oz Green Olives garlic or pimento-stuffed drained
1 cup Parsley firmly packed sprigs
1/3 cup Vegetable Oil olive or
1/3 cup Beef Broth
1/8 teaspoon Pepper
4 cups Mafalda (mini Lasagna noodle)
2 Carrots julienne
3 cups Roast Beef cut-up roast
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Directions:

1. Place olives and parsley in food processor or blender.

2. Cover and process until finely chopped. Add oil, broth and pepper.

3. Cover and process until mixture is smooth. Cook pasta as directed on package, adding carrots 3 minutes before pasta is done; drain.

4. Toss pasta mixture, olive pesto and roast beef.

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Dietary Notes:
This recipe is high in Vitamin A with 63% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Beef allergies.
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