Pasta With A Carrot Basil Sauce And Pine Nuts Or Navy Bea

Be very careful, then, how you live (Eph. 5:15), put on the full armor of God (Eph. 6:11), prepare your minds for action (1 Peter 1:13), make every effort (2 Peter 1:5), be self-controlled and alert (1 Peter 5:8). These are battle cries, and Scripture is full of them. But unlike our old conception of warfare, where battle lines are clear and the times of battle can almost be predicted, this is modern warfare in which you are not always sure where the enemy lurks. It is guerilla warfare. There are strategically placed snipers. You let down your guard for a moment and the village you thought was safe suddenly opens fire on you.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Juice, Pasta.lite	2	Servings

INGREDIENTS

4	oz	Angel hair pasta, cooked and
		drained
3		Carrots, juice only 1/3 to
		1/2 cup juice reserve
		the
		pulp
12		Fresh basil leaves
		approximate
2		Cloves garlic, peeled
		Garlic salt, to taste
		Pepper, to taste
2	T	Pine nuts
1/4	t	Grated lemon rind
1/2	t	Extra virgin olive oil
1	T	Lemon juice, or more to
		taste
		Pine nuts, 2 tablespoons
		dry pan roasted OR
1/2	c	Cooked white beans, 1/2
		cup drained and rinsed
2	T	Fat-free parmesan cheese
		grated
2	T	Garlic croutons, optional

INSTRUCTIONS

1997    
Extract the juice from 3 large trimmed and cleaned carrots. In a food
processor, chop the basil, and garlic; adding a little of the carrot
juice to aid the processing. Stop the processor and add salt and
pepper to taste. Add the pine nuts, lemon rind and process, adding
more juice as needed. Add the oil to thicken.  Heat the Sauce : place a
skillet or saute pan over medium heat and  toast the nuts; add the
solution from the processor and heat gently.  Mix 1 tablespoon of the
reserved pulp with the remaining juice. Heat  to reduce to a 'thin'
consistency (note that the pulp will thicken  the sauce somewhat). Do
not allow to boil. Add lemon juice to taste.  Add the cooked pasta to
the pan and toss to coat well. Serve with  romano shavings or fat-free
grated Parmesan cheese. McServing: 377.5  cals, 23.3%ff (10g fat)  Lean
Bean Variation : use beans in place of nuts. McServing: 400 cals,
14%ff (6.3g fat)  Posted to eat-lf by PAThanneman
phannema@wizard.ucr.edu on 6/28/97  TIP: Freeze some pulp in 1 to 2
tablespoon portions. Add to broths,  gravies, soups, stews. Pure dry
pulp will thicken the way a mashed  potato will. - patH  Recipe by:
Hanneman (1997) Riverside Posted to Digest  eat-lf.v097.n165 by Kitchen
PATh <phannema@wizard.ucr.edu> on Jun 28,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 952 Calories From Fat: 302 Total Fat: 34.6g Cholesterol: 93.9mg Sodium: 2259.9mg Potassium: 1227.4mg Carbohydrates: 98.5g Fiber: 12.6g Sugar: 6.1g Protein: 63.3g