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Ditalini with Flageolets & Pesto

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Submitted by crazyclimber

YIELD

servings

PREP

5 min

COOK

25 min

READY

30 min

Ingredients

12 346.8
OUNCES ML/G PASTA, DITALINI *
2 3E+1
TABLESPOONS ML OLIVE OIL
1 ½ 355
CUPS ML FLAGEOLET BEANS
cooked *
1 1
EACH EACH GARLIC CLOVES
chopped
¾ 177
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 60 98% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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