Ditalini with flageolets & pesto

4 Servings

Ingredients

Quantity Ingredient
12 ounces Ditalini
2 tablespoons Olive oil
1½ cup Flageolet beans, cooked
1 each Garlic clove, chopped
¾ cup Pesto

Directions

Cook the pasta until *al dente*. Drain, return to the pan, & toss over a low heat with the oil, beans & garlic, to warm through. Remove from the heat & stir in the pesto. Serve imemdiately. VARIATION: Instead of ditalini, choose a flat pasta such as fettuccine & add a handful of green beans cut into bite-sized pieces, to the boiuling water when the pasta is half cooked. If yellow wax beans are available, add them too. Toss with the rest of the ingredients as above.

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