Title: Ditalini with Flageolets & Pesto
Categories: Entree Pasta Vegan
Yield: 4 Servings

12	oz	Ditalini
2	tb	Olive oil
1 1/2	c	Flageolet beans, cooked
1		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.

Marlena Spieler, "200+ Vegetarian Pasta Recipes"

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