Try this Pasta and Red Bean Salad with Pesto (Cashews) recipe, or contribute your own.
Suggest a better descriptionTo 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
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Serving Size: 1 Serving (539g) | ||
Recipe Makes: 4 | ||
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Calories: 456 | ||
Calories from Fat: 130 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 43.6mg | 13 % | |
Sodium 425.9mg | 15 % | |
Potassium 1303.5mg | 34 % | |
Total Carbohydrate 67g | 20 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 55.6g | ||
Protein 18.5g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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