Ditalini with Flageolets and Pesto

[Guest guest]

Ditalini with Flageolets and Pesto

 

12 ozs. ditalini

2 tbsps. olive oil

1 1/2 cups flageolet beans, cooked

1 garlic clove, chopped

3/4 cup pesto

 

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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