Ditalini with flageolets and pesto

4 Servings

Ingredients

Quantity Ingredient
12 ounces Ditalini
2 tablespoons Olive oil
1½ cup Flageolet beans, cooked
1 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.

Related recipes