Ditalini With Flageolets And Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 12 | oz | Ditalini |
| 2 | T | 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.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 246
Total Fat: 27.9g
Cholesterol: 13mg
Sodium: 309.6mg
Potassium: 154.4mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 7.4g