Pasta with a Carrot Basil Sauce and Pine Nuts or Navy Beans

• 4 ounces angel hair pasta cooked and drained
• 3 large carrots juice only, (1/3 to 1/2 cup juice) reserve the pulp
• 12 each basil fresh
• 2 cloves garlic peeled
• 1 x garlic salt to taste
• 1 x black pepper to taste
• 2 tablespoons pine nuts
• 1/4 teaspoon lemon zest grated
• 1/2 teaspoon olive oil, extra-virgin
• 1 tablespoon lemon juice or more to taste
• 2 tablespoons pine nuts dry pan roasted
• 1/2 cup white beans drained, rinsed, cooked
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated fat-free, grated
• 2 tablespoons croutons optional

1. Extract the juice from 3 large trimmed and cleaned carrots.
2. In a food processor, chop the basil, and garlic; adding a little of the carrot juice to aid the processing.
3. Stop the processor and add salt and pepper to taste.
4. Add the pine nuts, lemon rind and process, adding more juice as needed.
5. Add the oil to thicken.
6. Heat the Sauce : place a skillet or saute pan over medium heat and toast the nuts; add the solution from the processor and heat gently.
7. Mix 1 tablespoon of the reserved pulp with the remaining juice.
8. Heat to reduce to a 'thin' consistency (note that the pulp will thicken the sauce somewhat).
9. Do not allow to boil.
10. Add lemon juice to taste.
11. Add the cooked pasta to the pan and toss to coat well.
12. Serve with romano shavings or fat-free grated Parmesan cheese.

angel hair pasta, carrots juice only, garlic, garlic, black pepper, nuts, lemon zest grated, olive oil, lemon juice, nuts, white beans, parmesan, croutons

Taken from recipeland.com/recipe/v/pasta-carrot-basil-sauce-pine-n-34378 (may not work)