| 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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