Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cloves        garlic -- coarsely chopped
                        (4 to 6)
     1/4  cup           cashews or pine nuts
   1 1/2  cups          fresh basil leaves -- packed
     1/2  cup           olive oil
   1      teaspoon      ground black pepper
   1      teaspoon      salt
     1/2  cup           grated parmesan cheese or romano cheese
                        --for the salad
     1/2  pound         uncooked pasta shells or spirals
  10                    cherry tomatoes -- halved red or
                        -- yellow
                        (10 to 12)
   4                    scallions -- chopped
     1/2  cup           shredded carrots
   2      cups          cooked red kidney beans or chick peas -- drained

Preparation:

To make the pesto, add the garlic and nuts to a food processor fitted with a steel blade. Process for 15 seconds. Add the basil, oil, and seasonings and process for 15 seconds more, until smooth. Transfer to a bowl and blend in the Place the pasta in boiling water to cover, and cook for 10 to 12 minutes, until al dente. Drain in a colander and cool under cold running water. In a large mixing bowl, combine the pesto with the pasta, vegetables, and beans and blend well. Chill for 1 hour. Jay Solomon / Lean Bean Cuisine (c) 1995