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Pasta and Red Bean Salad with Pesto (Cashews)



  • Prep Time: N/A
  • Cooking Time: N/A

Pasta and Red Bean Salad with Pesto (Cashews)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.

Ingredients:

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

Serves:

4 Servings

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