🫙 From the Spice Rack
Ditalini with Flageolets & Pesto
12 oz Ditalini 2 tb Olive oil 1 1/2 c Flageolet beans, cooked 1 ea Garlic clove, chopped 3/4 c Pesto Cook the pasta until *al dente*. Drain, return to the pan, & toss over a low he...
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Ingredients5 items
Ingredients
- 12ozditalini
- 2tb olive oil
- 11/2 c flageolet beans, cooked
- 1ea garlic clove, chopped
- 3/4c pesto
Directions
- 1
12 oz Ditalini 2 tb Olive oil 1 1/2 c Flageolet beans, cooked 1 ea Garlic clove, chopped 3/4 c Pesto Cook the pasta until *al dente*
- 2
Drain, return to the pan, & toss over a low heat with the oil, beans & garlic, to warm through
- 3
Remove from the heat & stir in the pesto
- 4
Serve imemdiately
- 5
VARIATION: Instead of ditalini, choose a flat pasta such as fettuccine & add a handful of green beans cut into bite-sized pieces, to the boi
- 6
If yellow wax beans are available, add them too
- 7
Toss with the rest of the ingredients as above.