Pasta and Bean Salad w/Pesto
Yield: 4 Servings
2 cups cooked pasta (such as fusilli)
2 cups cooked or canned beans (such as cannellini, white kidney beans)
1 1/2 cups packed fresh basil leaves, minced
1/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts
2 clove garlic, minced
1/4 tsp salt
1/2 cup olive oil
2 Tbsp (approx.) red wine vinegar
In bowl, mix together basil, cheese, pine nuts, garlic and salt.
Gradually blend in oil. Add vinegar to taste. In salad bowl,
combine pasta and beans. Toss with enough pesto dressing to coat
generously. Yield: 4 large servings.