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Ingredientes
- 4 x cloves garlic, coarsely minced
- Â Â (4 to 6)
- 1/4 c. cashews or possibly pine nuts
- 1Â 1/2 c. fresh basil leaves, packed
- 1/2 c. extra virgin olive oil
- 1 tsp grnd black pepper
- 1 tsp salt
- 1/2 c. grated parmesan cheese or possibly romano cheese for the salad
- 1/2 lb uncooked pasta shells or possibly spirals
- 10 x cherry tomatoes, halved red or possibly yellow
- Â Â (10 to 12)
- 4 x scallions, minced
- 1/2 c. shredded carrots
- 2 c. cooked red kidney beans or possibly chick peas, liquid removed
Direcciones
- To make the pesto, add in the garlic and nuts to a food processor fitted with a steel blade. Process for 15 seconds. Add in the basil, oil, and seasonings and process for 15 seconds more, till smooth. Transfer to a bowl and blend in the Place the pasta in boiling water to cover, and cook for 10 to 12 min, till al dente. Drain in a colander and cold under cool running water. In a large mixing bowl, combine the pesto with the pasta, vegetables, and beans and blend well. Refrigeratefor 1 hour.
- Jay Solomon / Lean Bean Cuisine
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 608g | |
| Recipe makes 4 servings | |
| Calories 737 | |
| Calories from Fat 324 | 44% |
| Total Fat 36.97g | 46% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1240mg | 52% |
| Potassium 1412mg | 40% |
| Total Carbs 81.18g | 22% |
| Dietary Fiber 14.0g | 47% |
| Sugars 14.34g | 10% |
| Protein 23.96g | 38% |
