Tuscan Beef & Pesto Pasta - serves 4

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 (14.5 ounces) diced tomatoes with roasted garlic, undrained
3 tbsp prepared basil pesto sauce
1/2 tsp pepper

Cook pasta according to package directions; drain and keep warm.
Meanwhile, remove pot roast from package; transfer gravy to large saucepan. Cut pot roast into 1/2-inch pieces; add to saucepan. Reserve 1 tbsp each olives and bell pepper strips.
Add tomatoes to suacepan; 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.