Pesto-Pasta with Green Beans

• 3 cups multi-grain penne pasta, uncooked
• 1/2 lb. (225 g) fresh green beans, cut into 2-inch lengths
• 1 cup tightly packed fresh basil leaves
• 2 Tbsp. chopped toasted pecans
• 1 clove garlic, minced
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 200 g Cracker Barrel Mozzarella Cheese, cut into 1/2-inch cubes
• 1/3 cup Kraft 100% Parmesan Shredded Cheese
• 1 cup grape tomatoes, halved

1. Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min.
2. Meanwhile, pulse basil, nuts and garlic in food processor until coarsely chopped.
3. Add dressing; process until mixture forms thick paste.
4. Drain pasta mixture, reserving 1/3 cup cooking water.
5. Place pasta mixture in large bowl.
6. Add basil mixture and reserved water; mix lightly.
7. Refrigerate several hours or until chilled.
8. Add remaining ingredients just before serving; mix lightly.

multigrain penne pasta, green beans, tightly packed fresh basil, pecans, clove garlic, italian dressing, mozzarella cheese, cheese, grape tomatoes

Taken from www.kraftrecipes.com/recipes/pesto-pasta-green-beans-180062.aspx (may not work)