Date: Sat, 15 Jul 1995 11:29:16 -0400
From: firstname.lastname@example.org (Mary Monteith)
And here's a recipe which I made for dinner last night, when it was 50
degrees up here in the Great White North, with the influence of our
wonderful Southern Ontario humidity. I adapted it from the August issue of
Canadian Living Magazine.
Creamy Herbed Pasta Salad
1 cup firmly packed fresh basil
1/2 cup firmly packed fresh parsley
1/4 cup freshly grated Parmesan cheese (I used skim milk cheese)
1 tub (500 g) 1% cottage cheese (that's the lowest percentage we can get here)
1 tbsp lemon juice
1 tbsp dijon mustard
1/2 tsp pepper
1/3 cup vegetable stock
12 oz. fusilli or other short pasta
1 sweet red pepper
3 green onions
1 can (19oz.) 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.
This turned out to be a nice, warm salad which did not require me to heat up
the kitchen too badly - and it tasted great! Fast to prepare, too. Enjoy.