4 ounces angel hair pasta — cooked and drained
3 large carrots — juice only
(1/3 to 1/2 cup juice) — reserve the pulp 12 fresh basil leaves — approximate
2 cloves garlic — peeled
garlic salt — to taste pepper — to taste 2 tablespoons pine nuts
1/4 teaspoon grated lemon rind
1/2 teaspoon extra virgin olive oil
1 tablespoon lemon juice — or more to taste
Serving Options: pine nuts (2 tablespoons) — dry pan roasted, OR 1/2 cup cooked white beans (1/2 cup) — drained and rinsed
2 tablespoons fat-free parmesan cheese — grated
2 tablespoons garlic croutons — optional
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 saute 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. McServing: 377.5 cals, 23.3%ff (10g fat)
Lean Bean Variation : use beans in place of nuts. McServing: 400 cals, 14%ff (6.3g fat)
Posted to eat-lf by PAThanneman phannema@wizard.ucr.edu on 6/28/97
TIP: Freeze some pulp in 1 to 2 tablespoon portions. Add to broths, gravies, soups, stews. Pure dry pulp will thicken the way a mashed potato will. – patH