Pasta and Red Bean Salad with Pesto (Cashews)
| Yield: | 4 Servings |
| Categories: | Pasta, Salad, Vegetables |
| 4 | Cloves garlic, coarsely chopped (4 to 6) | |
| 1/4 | c | Cashews or pine nuts |
| 1 1/2 | c | Fresh basil leaves, packed |
| 1/2 | c | Olive oil |
| 1 | ts | Ground black pepper |
| 1 | ts | Salt |
| 1/2 | c | Grated Parmesan cheese or Romano cheese --For the salad |
| 1/2 | lb | Uncooked pasta shells or spirals |
| 10 | Cherry tomatoes, halved red or yellow (10 to 12) | |
| 4 | Scallions, chopped | |
| 1/2 | c | Shredded carrots |
| 2 | c | Cooked red kidney beans or chick peas, drained |
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