Pasta with a Carrot Basil Sauce & Pine Nuts or Navy Beans
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
angel hair pasta
cooked and drained |
|
| 3 | large |
carrots
juice only, (1/3 to 1/2 cup juice) reserve the pulp |
|
| 12 | each |
basil
fresh |
*
|
| 2 | cloves |
garlic
peeled |
|
| 1 | x |
garlic salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons | pine nuts |
|
| ¼ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon | olive oil, extra-virgin |
|
| 1 | tablespoon |
lemon juice
or more to taste |
|
| Garnish | |||
| 2 | tablespoons |
pine nuts
dry pan roasted |
|
| ½ | cup |
white beans
drained, rinsed, cooked |
|
| 2 | tablespoons |
Parmesan cheese
fat-free, grated |
|
| 2 | tablespoons |
croutons
optional |
*
|
Directions
Extract the juice from 3 large trimmed and cleaned carrots.
In a food processor, chop the basil, and garlic; adding a little of the carrot juice to aid the processing.
Stop the processor and add salt and pepper to taste.
Add the pine nuts, lemon rind and process, adding more juice as needed. Add the oil to thicken.
Heat the Sauce : place a skillet or sauté pan over medium heat and toast the nuts; add the solution from the processor and heat gently.
Mix 1 tablespoon of the reserved pulp with the remaining juice.
Heat to reduce to a 'thin' consistency (note that the pulp will thicken the sauce somewhat).
Do not allow to boil. Add lemon juice to taste. Add the cooked pasta to the pan and toss to coat well.
Serve with romano shavings or fat-free grated Parmesan cheese.
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