Recipe - Pasta And Red Bean Salad With Pesto (Cashews)

4 Cloves garlic, coarsely
chopped (4 to 6)
One fourth cup Cashews or pine nuts
1 One half cup Fresh basil leaves, packed
One half cup Olive oil
1 teaspoon Ground black pepper
1 teaspoon Salt
One half cup Grated Parmesan cheese or
Romano cheese For the
salad
One half pound Uncooked pasta shells or
spirals
10 Cherry tomatoes, halved red
or yellow (10 to 12)
4 Scallions, chopped
One half cup Shredded carrots
2 cup Cooked red kidney beans or
chick peas, drained

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 1559584386
: Beans, Vegetarian Recipes from Jay's Cafe, Ithaca NY From the library of
PatH phannema@wizard.ucr.edu
Recipe by: Jay Solomon / Lean Bean Cuisine (c) 1995

Posted to MCRecipe Digest V1 #381 by PATh phannema@wizard.ucr.edu on Jan
19, 1997.