Name: Ditalini with Flageolets and Pesto
Ingredients: 12 oz Ditalini; 2 tb Olive oil; 1 1/2 c Flageolet beans, cooked; 1 Garlic clove, chopped; 3/4 c Pesto

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Main dish, Pasta, Vegetarian	4	Servings

INGREDIENTS

12	oz	Ditalini
2	tb	Olive oil
1 1/2	c	Flageolet beans, cooked
1		Garlic clove, chopped
3/4	c	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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