Nutty Pasta Twists (from Ginny Fey)
Makes 4 servings
6 oz. rotini pasta
1/4 cup drained rinsed canned red kidney beans
2 tbsp. creamy peanut butter
1 tbsp. honey
1 tsp. soy sauce
1 tsp. finely minced onion
1 small garlic clove, finely minced.

Cook pasta until tender (8 - 10 minutes). Drain and rinse in colander;
let cool to room temperature.

Meanwhile, in a medium bowl, mash beans with a spoon until smooth. Stir
in peanut butter, 2 tbsp. water, honey, soy sauce, onion and garlic.
Add cooled pasta and toss to coat evenly.

3/4 cup serving = 240 cals, 5 g fat, 2 g fiber or 5 points