Ditalini With Flageolets & Pesto
2013-03-05 08:34:21
Serves 6
Pasta and Beans in a Pesto Sauce.
Prep Time
30 min
Nutrition Facts
Serving Size
48g
Servings
6
Amount Per Serving
Calories 102
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 102mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 4g
15%
Sugars 0g
Protein 4g
Vitamin A
0%
Vitamin C
1%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 12 oz Ditalini
- 2 tb Olive oil
- 1 1/2 c Flageolet beans, cooked
- 1 ea 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 boiling 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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