TUSCAN BEEF & PESTO PASTA

Tuscan Beef & Pesto Pasta --
30 Minutes or Less
  • Total Recipe Time: 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy
  2. 8 ounces uncooked corkscrew pasta
  3. 3/4 cup sliced ripe olives
  4. 1 large red bell pepper, cut into 1-1/2 x 1/4-inch strips
  5. 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
  6. 3 tablespoons prepared basil pesto sauce
  7. 1/2 teaspoon pepper

INSTRUCTIONS FOR TUSCAN BEEF & PESTO PASTA

  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.
Comments (0)
Usage Guidelines.