Recipe - Pasta With A Carrot Basil Sauce And Pine Nuts Or Navy Beans

4 ounce Angel hair pasta, cooked and
drained
3 lg Carrots, juice only (1/3 to
One half cup juice), reserve the
pulp
12 Fresh basil leaves,
approximate
2 Cloves garlic, peeled
Garlic salt, to taste
Pepper, to taste
2 tablespoon Pine nuts
One fourth teaspoon Grated lemon rind
One half teaspoon Extra virgin olive oil
1 tablespoon Lemon juice, or more to
taste

SERVING OPTIONS
Pine nuts (2 tablespoons),
dry pan roasted, OR
One half cup Cooked white beans (1/2
cup), drained and rinsed
2 tablespoon Fatfree parmesan cheese,
grated
2 tablespoon Garlic croutons, optional

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 fatfree 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 eatlf 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 eatlf.v097.n165 by
Kitchen PATh phannema@wizard.ucr.edu on Jun 28, 1997