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Penne Pecan Salad with Tuna (dairy)
1 serving

2 tablespoons chopped pecans
1/2 scallion, very thinly sliced
1 tablespoon prepared pesto
1 1/2 cups cooked penne, (1 1/4 cups dry) *
1/4 cup frozen cut green beans, thawed
about 1/3 cup canned or cooked tuna, flaked
salt and fresh ground pepper to taste
2 teaspoons chopped fresh dill

*diagonally cut, smooth tube pasta

In a small bowl, mix the pecans, scallion and pesto. Toss with the cooked pasta, beans and tuna fish. Season to taste with salt and pepper. Spoon into a container. Sprinkle dill over. Refrigerate.

approx. nutrients: calories – 450 protein – 25g carbohydrates – 45g

fat – 19g cholesterol – 20mg sodium – 296mg

This recipe from the article AIR TRAVEL FOOD FARE

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.