Name: Pasta and Red Bean Salad with Pesto (Cashews)
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 ts Ground black pepper; 1 ts 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Vegetarian	Pasta grain, Vegetable, Salad	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	ts	Ground black pepper
1	ts	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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