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  Recipe Home » Main Course » Ditalini With Flageolets & Pesto
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  Ditalini With Flageolets & Pesto
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 250
Ingredients:
12 oz Ditalini
2 tbsp Olive oil
1 1/2 cup Flageolet beans, cooked
1 each Garlic clove, chopped
3/4 cup Pesto
Instructions:
Cook the pasta until *al dente*. Drain, return to the pan, & toss
over a low heat with the oil, beans & garlic, to warm through. Remove
from the heat & stir in the pesto. Serve imemdiately. VARIATION:
Instead of ditalini, choose a flat pasta such as fettuccine & 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.
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