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Pasta And Red Bean Salad With Pesto (cashews)

January 28, 2023

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