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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Dairy Vegetarian Pasta grain, Salad, Vegetable 4 Servings

INGREDIENTS

4 Cloves garlic, coarsely
chopped 4 to 6
1/4 c Cashews or pine nuts
1 1/2 c Fresh basil leaves, packed
1/2 c Olive oil
1 t Ground black pepper
1 t Salt
1/2 c Grated Parmesan cheese or
Romano cheese For the
salad
1/2 lb Uncooked pasta shells or
spirals
10 Cherry tomatoes, halved red
or yellow 10 to 12
4 Scallions, chopped
1/2 c Shredded carrots
2 c Cooked red kidney beans or
chick peas drained

INSTRUCTIONS

To make the pesto, add the garlic and nuts to a food processor fitted
with a steel blade. Process for 15 seconds. Add the basil, oil, and
seasonings and process for 15 seconds more, until smooth. Transfer to
a bowl and blend in the  Place the pasta in boiling water to cover, and
cook for 10 to 12  minutes, until al dente. Drain in a colander and
cool under cold  running water.  In a large mixing bowl, combine the
pesto with the pasta, vegetables,  and beans and blend well. Chill for
1 hour.  Serve on a bed of lettuce. Yield: 4 to 6 servings Per serving:
553  Cal; 18 g Prot., 29 g Fat; 5 g Fiber, 59 g Carbo., 604 mg Sodium,
6  mg Chol., about 42% cff.  Jay Solomon / Lean Bean Cuisine (c) 1995
ISBN 1-55958-438-6  : Beans, Vegetarian Recipes from Jay's Cafe, Ithaca
NY From the  library of PatH <phannema@wizard.ucr.edu> Recipe by: Jay
Solomon /  Lean Bean Cuisine (c) 1995  Posted to MC-Recipe Digest V1
#381 by PATh <phannema@wizard.ucr.edu>  on Jan 19, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 672
Calories From Fat: 356
Total Fat: 40.5g
Cholesterol: 11mg
Sodium: 1325mg
Potassium: 1689.3mg
Carbohydrates: 64.1g
Fiber: 23g
Sugar: 3.9g
Protein: 23.3g


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