pasta - Pasta Salad with Herb Pesto

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* Exported from MasterCook *

 

Pasta Salad with Herb Pesto

 

Recipe By :Dana Jacobi

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces penne pasta

6 medium red-skinned potatoes -- peeled and cut into 1-inch

pieces

1 cup seeded and 3/8-inch cubed European

cucumber

1/2 cup finely diced red onion

Herb Pesto

 

Bring a large pot of salted water to the boil. Stir in the pasta and add the

potatoes. When the pasta is al dente, the potatoes will also be cooked. Drain,

reserving about 1/2 cup of the cooking water. Place the pasta and potatoes in a

large bowl. Add the cucumber and onion.

 

Mix the pesto into the warm pasta and vegetables until they are combined. Add a

bit of the cooking water if the pesto is too thick to coat the salad evenly.

 

Serve this salad the day it is made. Do not refrigerate it before serving.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 186 Calories; 9g Fat (43.7% calories from

fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat.

 

NOTES : While working on my first soy cookbook, I found that a mellow, light

miso can stand in for the cheese in pesto, with its fermented flavor bringing a

tang akin to that of the Parmigiano. A boon for vegans and everyone avoiding

dairy foods, it please even my Italian friends. To them, combining pasta and

potatoes in the same dish is not unusual. Certainly, both are delicious with

the pesto. If you can get the semolina pasta enriched with soy flour, this

salad will provide enough protein to anchor a meal. I like it accompanied by

grilled vegetables.

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Herb Pesto

 

Recipe By :Dana Jacobi

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups packed basil leaves

1/4 cup walnuts

2 garlic cloves

2 tablespoons mellow white miso

1/4 cup extra-virgin olive oil

salt and freshly ground black pepper

 

To make the pesto, combine the basil, walnuts, and garlic in a food processor,

and pulse 5 to 6 times, until they are chopped. Whirl in the miso. With the

motor running, drizzle in the olive oil. Season to taste with salt and lots of

pepper. Make this dressing the day it will be used, up to 8 hours ahead. Cover

and refrigerate if you are not using it immediately.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 676 Calories; 72g Fat (92.1% calories

from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 14 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0