Pasta with a Carrot Basil Sauce and Pine Nuts or Navy Beans

Ingredients

Original recipe makes 2 Servings

	2 Cloves garlic, peeled
	SERVING OPTIONS
	Garlic salt, to taste
	1/2 tsExtra Virgin Olive Oil
	4 ozAngel hair pasta, cooked and
	Pepper; to taste
	2 tbFat-free parmesan cheese,
	12 Fresh basil leaves,
	3 lgCarrots, juice only (1/3 to
	2 tbPine nuts
	Pine nuts (2 tablespoons),
	1 tbLemon juice, or more to
	2 tbGarlic croutons, optional
	1/4 tsLemon Rind; grated
	1/2 cCooked white beans (1/2

Calories Per Serving: 49
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Pasta with a Carrot Basil Sauce and Pine Nuts or Navy Beans Preparation

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 on Jun 28, 1997