Ditalini With Flageolets & Pesto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Ditalini,
2 tbsp: Olive oil,
1 1/2 cup: Flageolet beans, cooked
1 each: Garlic clove, chopped
3/4 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.
Source from luhu.jp
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.
Source from luhu.jp