Yield: 4 servings
|1 large||Garlic Cloves; Peeled|
|1 cup||Basil Leaves; Packed|
|2 tablespoons||Grated Fresh Parmesan Cheese|
|2 tablespoons||Olive Oil|
|3 cups||Cooked Pasta; Rotini|
|1½ cup||Zuch; Diced|
|1½ cup||Halved Cherry Tomatoes|
|15 ounces||Cannellini Beans; Rinsed And Drained|
Drop garlic through food chute with food processor on; process until minced. Add basil, cheese, salt, and pepper; process until finely minced.
With food processor on, slowly pour water and oil through food chute; process until well-blended. Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add pesto mixture, tossing gently to coat.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 29, 1999, converted by MM_Buster v2.0l.