Olive Pesto Pasta

      1    Jar (10 oz) garlic or
           Pimento-stuffed green olives
           Drained
      1 c  Firmly packed parsley sprigs
    1/3 c  Olive or vegetable oil
    1/3 c  Beef broth
    1/8 ts Pepper
      4 c  Uncooked mafalda (mini
           Lasagna noodle) pasta
      2 md Carrots, julienne
      3 c  Cut-up cooked roast beef

Place olives and parsley in food processor or blender. Cover and process until finely chopped. Add oil, broth and pepper. Cover and process until mixture is smooth. Cook pasta as directed on package, adding carrots 3 minutes before pasta is done; drain. Toss pasta mixture, olive pesto and roast beef.


Yield: 6 Servings