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Print this Recipe    Pasta Verde

Creamy Pasta Verde

8 ounces fettuccine, 1/2" cubes
1 cup grated Romano cheese
1 cup shredded Monterey jack cheese
1 carton (4 oz.) frozen pesto, thawed
2 cups sour cream
1 can (14 1/2 oz.) green beans, drained
1 can (15 1/2 oz.) sweet peas, drained
chopped fresh parsley, optional

Cook the pasta according to package directions and drain. Return
the pasta to the pan. Toss with the cheeses and pesto. Heat gently
until the cheeses are melted.

Fold in the sour cream and heat through.

Add the vegetables. Gently mix and heat thoroughly. Garnish with
chopped parsley, if desired. Serve.

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