*  Exported from  MasterCook  *

      Pasta with a Carrot Basil Sauce and Pine Nuts or Navy Beans

Recipe By     : Hanneman (1997) Riverside
Serving Size  : 2    Preparation Time :0:20
Categories    : Pasta.Lite                       Juice

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      ounces        angel hair pasta -- cooked and drained
  3      large         carrots -- juice only
                       (1/3 to 1/2 cup juice) -- reserve the pulp
 12                    fresh basil leaves -- approximate
  2      cloves        garlic -- peeled
                       garlic salt -- to taste
                       pepper -- to taste
  2      tablespoons   pine nuts
    1/4  teaspoon      grated lemon rind
    1/2  teaspoon      extra virgin olive oil
  1      tablespoon    lemon juice -- or more to taste
                       Serving Options:
                       pine nuts (2 tablespoons) -- dry pan roasted, OR
    1/2  cup           cooked white beans (1/2 cup) -- drained and rinsed
  2      tablespoons   fat-free parmesan cheese -- grated
  2      tablespoons   garlic croutons -- optional

Extract the juice from 3 large trimmed and cleaned carrots.  In a food
processor, chop the basil, and garlic; adding a little of the carrot juice
to aid the processing.  Stop the processor and add salt and pepper to
taste. Add the pine nuts, lemon rind and process, adding more juice as
needed. Add the oil to thicken.

Heat the Sauce : place a skillet or saute pan over medium heat and toast
the nuts; add the solution from the processor and heat gently.  Mix 1
tablespoon of the reserved pulp with the remaining juice.  Heat to reduce
to a 'thin' consistency (note that the pulp will thicken the sauce
somewhat).  Do not allow to boil. Add lemon juice to taste.  Add the cooked
pasta to the pan and toss to coat well. Serve with romano shavings or
fat-free grated Parmesan cheese.  McServing: 377.5 cals, 23.3%ff (10g fat)

Lean Bean Variation : use beans in place of nuts.  McServing: 400 cals,
14%ff (6.3g fat)

Posted to eat-lf by PAThanneman [email protected] on 6/28/97

TIP:  Freeze some pulp in 1 to 2 tablespoon portions.  Add to broths,
gravies, soups, stews.  Pure dry pulp will thicken the way a mashed potato
will.  - patH


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 4489 2850 0 2988

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