| 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.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”
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