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Add a photoServings: 4
Ingredients
- 12 ounce Ditalini
- 2 Tbsp. Extra virgin olive oil
- 1 1/2 c. Flageolet beans, cooked
- 1 x Garlic clove, minced
- 3/4 c. Pesto
Directions
- Cook the pasta till*al dente*. Drain, return to the pan, & toss over a low heat with the oil, beans & garlic, to hot through. Remove from the heat & stir in the pesto. Serve imemdiately. VARIATION: Instead of ditalini, choose a flat pasta such as fettuccine & add in a handful of green beans cut into bite-sized pcs, to the boiuling water when the pasta is half cooked. If yellow wax beans are available, add in them too. Toss with the rest of the ingredients as above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 257 | 94% |
| Total Fat 28.64g | 36% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 393mg | 16% |
| Potassium 79mg | 2% |
| Total Carbs 1.71g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.27g | 0% |
| Protein 4.06g | 6% |
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