1 cup firmly packed fresh basil
1/2 cup firmly packed fresh parsley
1/4 cup freshly grated Parmesan cheese
16 ounce tub 1% cottage cheese
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/3 cup vegetable stock
12 ounces fusilli or other short pasta
1 sweet red pepper
3 green onions
1 19 ounce can red kidney beans, drained and rinsed
In food processor, chop basil, parsley and Parmesan cheese for 30 seconds or until herbs are finely minced. Add cottage cheese, lemon juice, mustard and pepper; puree for 20 seconds or until smooth. Add stock; mix well. In large pot of boiling water, cook fusilli for 8 to 10 minutes or until tender but firm; drain well. Meanwhile, cut red pepper into 1 inch long slivers; dice enough to make 1/4 cup. Chop green onions. In large bowl, toss together pasta, kidney beans, slivered red pepper, green onions and sauce. Garnish with diced red pepper.
Salad Index | Recipe Index | Home