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Ingredientes
- 2 c. Cooked pasta (such as fusilli)
- 2 c. Cooked or possibly canned beans (such as cannellini, white kidney beans)
- 1Â 1/2 c. Packed fresh basil leaves, chopped
- 1/4 c. Freshly grated Parmesan cheese
- 1/4 c. Pine nuts
- 2 cl Garlic, chopped
- 1/4 tsp Salt
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. (approx.) red wine vinegar
Direcciones
- PESTO DRESSING: In bowl, mix together basil, cheese, pine nuts, garlic and salt. Gradually blend in oil. Add in vinegar to taste.
- In salad bowl, combine pasta and beans. Toss with sufficient pesto dressing to coat generously.
- Yield: 4 large servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 751 | |
| Calories from Fat 307 | 41% |
| Total Fat 35.06g | 44% |
| Saturated Fat 5.46g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 249mg | 10% |
| Potassium 333mg | 10% |
| Total Carbs 90.02g | 24% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.48g | 2% |
| Protein 18.98g | 30% |
