Name: Pasta with a Carrot Basil Sauce and Pine Nuts or Navy Beans
Ingredients: 4 oz Angel hair pasta, cooked and drained; 3 lg 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 tb Pine nuts; 1/4 ts Grated lemon rind; 1/2 ts Extra virgin olive oil; 1 tb 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 tb Fat-free parmesan cheese, grated; 2 tb Garlic croutons, optional

Now I know there are many dangers of striving for excellence. After all, haven’t we learned that Satan will take anything we do for good and seek to bring forth evil. We have been been taught, 2 Corinthians 2:11, to not be “ignorant of his schemes.” I know if we are not careful, a pursuit of excellence can lead to pride whereby we look down on others or desire to draw personal attention to ourselves or seek to be man-pleasers. I know it can lead to a reliance on our own strength and not God’s strength. I know it can lead to misplaced goals that believe the product is more important than the spiritual goals it aims to produce. I know it can lead to misplaced trust that excellence alone can somehow achieve God’s purposes. And I know it can lead to misplaced methods, looking to worldly techniques more than Scripture. I know all of these and now you do as well, but we can’t operate in fear as an excuse to excuse the behavior expected of us from the Lord.

Randy Smith

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

INGREDIENTS

4	oz	Angel hair pasta, cooked and drained
3	lg	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	tb	Pine nuts
1/4	ts	Grated lemon rind
1/2	ts	Extra virgin olive oil
1	tb	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	tb	Fat-free parmesan cheese, grated
2	tb	Garlic croutons, optional

INSTRUCTIONS

SERVING OPTIONS
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, 1997

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