Name: Tuscan Beef & Pesto Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 package (16 to 17 ounces refrigerated fully-cooked boneless beef pot roast with gravy); 8 ounces uncooked corkscrew pasta; 3/4 cup sliced ripe olives; 1 large red bell pepper (cut into 1-1/2 x 1/4-inch strips); 1 can (14-1/2 ounces diced tomatoes with roasted garlic, undrained); 3 tablespoons prepared basil pesto sauce; 1/2 teaspoon pepper

Tuscan Beef & Pesto Pasta

Prep Time 5

Cook Time 25

Total Time 30

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Servings

Ingredients

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

Instructions

Preparation

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. 3 Reserve 1 tablespoon each olives and bell pepper strips.4 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. 5 Combine beef mixture and pasta in serving bowl; toss well. Top with reserved olives and pepper strips.
Source: www.beefitswhatsfordinner.com