Ditalini with Flageolets and Pesto

30 minutes Prep: 15 minutes Cook: 15 minutes

60 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

12	ounces	ditalini
2	tablespoons	olive oil
1 1/2	cups	flageolet beans	cooked
1	each	garlic clove
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.

VARIATION: Instead of ditalini, choose a flat pasta such as fettuccine and 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.

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 Recipes for Herb/Spice

Last Recipes Viewed

Recipe Bite

A History That’s Bound To Melt Your Heart

by Josh Khan

Even though its one of the most celebrated holidays of the year, Valentine’s Day is starting to lose fans like an untalented American Idol contestant. ...