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.

Serve on a bed of lettuce. Yield: 4 to 6 servings Per serving: 553 Cal; 18 g Prot., 29 g Fat; 5 g Fiber, 59 g Carbo., 604 mg Sodium, 6 mg Chol., about 42% cff.

PatH <phannema@wizard.ucr.edu>