Ditalini with flageolets & pesto

Yield: 4 Servings

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 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.