Pasta and red bean salad with pesto (cashews)

4 Servings

Ingredients

Quantity Ingredient
4 Cloves garlic, coarsely chopped (4 to 6)
¼ cup Cashews or pine nuts
1½ cup Fresh basil leaves, packed
½ cup Olive oil
1 teaspoon Ground black pepper
1 teaspoon Salt
½ cup Grated Parmesan cheese or Romano cheese --For the salad
½ pounds Uncooked pasta shells or spirals
10 Cherry tomatoes, halved red or yellow (10 to 12)
4 Scallions, chopped
½ cup Shredded carrots
2 cups Cooked red kidney beans or chick peas, drained

Directions

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@...>

Recipe by: Jay Solomon / Lean Bean Cuisine (c) 1995 Posted to MC-Recipe Digest V1 #381 by PATh <phannema@...> on Jan 19, 1997.

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