Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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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