Pasta And Red Bean Salad With Pesto (Cashews)

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

4	cloves	garlic -- coarsely chopped
1/4	cup	cashews or pine nuts
1 1/2	cups	fresh basil leaves -- packed
1/2	cup	olive oil
1	teaspoon	ground black pepper
1	teaspoon	salt
1/2	cup	grated parmesan cheese or romano cheese
		--for the salad
1/2	pound	uncooked pasta shells or spirals
10	medium	cherry tomatoes -- halved red or yellow
4	pieces	scallions -- chopped
1/2	cup	shredded carrots
2	cups	cooked red kidney beans or chick peas -- drained

Preparation:

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. Jay Solomon / Lean Bean Cuisine (c) 1995