Favas with Tiny Pasta
Yield
2 servingsPrep
15 minCook
10 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
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 |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
carrots
thinly sliced |
|
| 473 | ml |
fava beans
cooked |
* |
| 237 | ml |
pasta
tiny |
*
|
| 59 | ml |
chives
snipped |
*
|
| 45 | ml |
red wine vinegar
|
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
dry mustard
|
|
| 5 | ml |
vegetable oil
|
|
Directions
Blanch carrots in boiling water for 3 min., drain. In a large 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.
