Pasta and Red Bean Salad with Pesto (Cashews)

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Pasta and Red Bean Salad with Pesto (Cashews) Ingredients

4 Cloves garlic, coarsely	1/2 c Grated Parmesan cheese or
1/4 c Cashews or pine nuts	1/2 lb Uncooked pasta shells or
1 1/2 c Fresh basil leaves, packed	10 Cherry tomatoes, halved red
1/2 c Olive oil	4 Scallions, chopped
1 ts Ground black pepper	1/2 c Shredded carrots
1 ts Salt	2 c Cooked red kidney beans or

Instructions for Pasta and Red Bean Salad with Pesto (Cashews)

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 Jays Cafe, Ithaca NY From the library of PatH Recipe by: Jay Solomon / Lean Bean Cuisine (c) 1995 Posted to MC-Recipe Digest V1 #381 by PATh on Jan 19, 1997.

Main Ingredient: PastaCuisine: Uncategorized

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