Hungry Again Butter Bean Pesto - 16g Carbs, 4g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment - Lower Carbs - Veggie
Amount Measure Ingredient -- Preparation Method
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3 ounces pine nuts
1/4 pound basil leaves -- (4 ounces) or a large bunch
1 cup finely grated Parmesan cheese
3 cloves garlic -- pressed
1/4 teaspoon salt
1/2 cup extra virgin olive oil
1/2 pound fresh shelled butter beans -- or lima beans
To serve: -- 1 pound pasta, cooked
Rinse beans well and cover with an inch of water in a medium saucepan.
Bring to boil over high heat, then reduce heat, partially cover, and
simmer until tender, about 30 minutes.
While beans are simmering, make pesto: In food processor or blender, purée pine nuts, basil leaves, cheese, garlic, & salt. With machine running, pour in olive oil in a thin, thin stream. Taste for salt and set aside.
When beans are finished, drain them, return to pan, and scrape pesto into pan. Stir well to combine. Toss with pasta and serve, topping with more Parmesan cheese if desired.
Serves: 4
Chupa Note: I cut the Parmesan to 1/2 cup and cut the fat (and calories) in half.
Source: "Hungry Again blog"
S(Formatted by Chupa Babi): "May 2010"
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Per Serving (excluding unknown items): 495 Calories; 42g Fat (74.3%
calories from fat); 17g Protein; 16g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 512mg Sodium
Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 7 Fat.
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