Recipe - Pasta And Bean Salad Wpesto

2 cup Cooked pasta (such as
fusilli)
2 cup Cooked or canned beans (such
as cannellini, white kidney
beans)

PESTO DRESSING
1 One half cup Packed fresh basil leaves,
minced
One fourth cup Freshly grated Parmesan
cheese
One fourth cup Pine nuts
2 cl Garlic, minced
One fourth teaspoon Salt
One half cup Olive oil
2 tablespoon (approx.) red wine vinegar

PESTO DRESSING: In bowl, mix together basil, cheese, pine nuts, garlic and
salt. Gradually blend in oil. Add vinegar to taste.

In salad bowl, combine pasta and beans. Toss with enough pesto dressing to
coat generously. Yield: 4 large servings. Typed in MMFormat by
cjhartlin@email.msn.com Source: The Canadian Living Entertaining Cookbook

Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Sep 7, 1999