Favas with tiny pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Carrots; thinly sliced |
| 2 | cups | Fava Beans; cooked |
| 1 | cup | Pasta; tiny |
| ¼ | cup | Chives; snipped |
| 3 | tablespoons | Red Wine Vinegar |
| 1 | teaspoon | Basil; dried |
| ½ | teaspoon | Dry Mustard |
| 1 | teaspoon | Oil |
Directions
Adapted to low fat from original recipe Blanch carrots in boiling water for 3 min., drain. In a lg. bowl, place carrots, drained favas, pasta and chives.
In a cup, whisk vinegar, oil, basil and mustard. Pour over salad. Toss well.
Refrigerate. Marinate at least 2 hrs. before serving. Serve at room temperature.
Entered into MasterCook II and tested for you by Reggie Dwork reggie@...
Posted to Digest eat-lf.v096.n136 Date: Wed, 28 Aug 1996 21:59:03 -0700 From: Reggie Dwork <reggie@...> NOTES : Cal 174⅕
Fat 2.1g
Carbs 32.5g
Dietary Fiber 4.7g
Protein 7.2g
Sodium 48mg
CFF 10⅗%