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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Pasta Salad With Jalapeno Pesto   
    Categories: Pasta, Salads   
         Yield: 4 Servings   
      
         3 tb Olive oil   
         1 ts Ground cumin; or to taste   
         8 oz Penne   
        15 oz Can pinto beans (1-1/2 c);   
              - rinsed, drained   
         1 lg Carrot; shredded   
         3    Scallions; chopped   
     1 1/2 c  Grape tomatoes; halved   
         2    Jalapenos; halved; seeded   
         2 cl Garlic; crushed   
       1/3 c  Fresh parsley;   
              - coarsely chopped   
       1/3 c  Fresh cilantro;   
              - coarsely chopped   
         2 tb Fresh lime juice   
         1 ts Chili powder   
       1/2 ts Sugar   
       1/2 ts Salt   
              Salad greens   
      
     For less heat, use only 1 jalapeno.   
      
     Heat 1 tb olive oil in a small skillet over medium heat. Add the   
     cumin and stir until fragrant, about 30 seconds. Remove from the heat   
     and set aside.   
      
     Cook the pasta in a pot of boiling salted water, stirring   
     occasionally, until al dente, 8 to 10 minutes. Drain, rinse under   
     cold running water, and place in a large bowl. Add the cumin-scented   
     oil, along with the pinto beans, carrot, scallions, and tomatoes, and   
     toss to combine. Set aside.   
      
     To make the pesto, process the jalapenos and garlic in a food   
     processor until minced. Add the parsley, cilantro, lime juice, chili   
     powder, sugar, and salt. With the machine running, add the remaining   
     2 tb olive oil and process to form a smooth paste. If the pesto is   
     too thick, add some water, 1 to 2 tb at a time. Add the pesto to the   
     pasta mixture and toss gently to coat.   
      
     Line 4 to 6 individual plates with the salad greens. Divide the pasta   
     salad among the plates and serve at room temperature.   
      
     Recipe by Vegan Planet by Robin Robertson   
      
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