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Pasta And Red Bean Salad With Pesto (Cashews) Recipe

by Global Cookbook

Ingredients

4 x cloves garlic, coarsely minced     (4 to 6) 1/4 c. cashews or possibly pine nuts 1 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     (10 to 12) 4 x scallions, minced 1/2 c. shredded carrots 2 c. cooked red kidney beans or possibly chick peas, liquid removed

Directions

1. 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.
2. Jay Solomon / Lean Bean Cuisine

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