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Tuscan Beef & Pesto Pasta
Susan Runkle, KENTUCKY
Total preparation and cooking time: 30 minutes ยท Makes 4 servings
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1
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package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with
gravy
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8
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ounces uncooked corkscrew pasta
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3/4
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cup sliced ripe olives
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1
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large red bell pepper, cut into 1-1/2 x 1/4-inch strips
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1
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can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
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3
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tablespoons prepared basil pesto sauce
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1/2
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teaspoon pepper
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1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile remove pot roast from package; transfer gravy to large saucepan.
Cut pot roast into 1/2-inch pieces; add to saucepan. Reserve 1 tablespoon each
olives and bell pepper strips.
3. Add tomatoes to saucepan; bring just to a simmer. Stir in pesto and
remaining olives; simmer 7 minutes. Stir in remaining pepper strips and pepper;
simmer 5 minutes. Combine beef mixture and pasta in serving bowl; toss well.
Top with reserved olives and pepper strips.
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