Ditalini with Flageolets & Pesto
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
ditalini
|
* |
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
flageolet beans
cooked |
* |
| 1 | each |
garlic cloves
|
|
| ¾ | cup |
basil pesto
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
ditalini
|
* |
| 3E+1 | ml |
olive oil
|
|
| 355 | ml |
flageolet beans
cooked |
* |
| 1 | each |
garlic cloves
|
|
| 177 | ml |
basil pesto
|
*
|
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.
