Ditalini with Flageolets & Pesto
Submitted by crazyclimber
A quick Italian pasta dish tossing ditalini with creamy flageolet beans, garlic, olive oil, and basil pesto. Five ingredients, 30 minutes, and a satisfying vegetarian meal on the table.
YIELD
4 servingsPREP
5 minCOOK
25 minREADY
30 minFive ingredients. Thirty minutes. Dinner sorted.
Al dente ditalini gets tossed with tender flageolet beans, chopped garlic, and olive oil in the same warm pan, then finished off the heat with a generous stir of basil pesto.
The little tube-shaped pasta catches the pesto in every nook, and the creamy beans add body and protein to what’s essentially a pantry-raid masterpiece.
Chef Tips
- Flageolets are delicate French beans with a creamy, mild flavor; if you can’t find them, cannellini or great northern beans are solid substitutes
- Stir the pesto in off the heat so the basil stays bright green and doesn’t turn dark from the residual heat
- Save a splash of starchy pasta cooking water to loosen the pesto if it seems too thick
- A shower of grated Parmesan on top takes this from simple to stunning
Ingredients
Directions
Cook the pasta until al dente.
Drain, return to the pan, and toss over a low heat with the oil, beans and garlic, to warm through.
Remove from the heat and stir in the pesto.
Serve imemdiately.
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