Ditalini with Flageolets and Pesto

30 minutes Prep: 5 minutes Cook: 25 minutes

60 calories per serving view nutrition facts

suggest servings

Be the first to add a photo of this recipe!

Ingredients

12	ounces	pasta, ditalini
2	tablespoons	olive oil
1 1/2	cups	flageolet beans	cooked
1	each	garlic clove	chopped
3/4	cup	pesto, prepared

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 9g

Amount per Serving

Calories 60 98% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	1%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Mae-Sekh'met's Favorite Recipes

Last Recipes Viewed

Recipe Bite

Dill_Seed_and_Weed

by Laurie

General:Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant....