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Ditalini with Green Beans and Pesto

Pesto traditionally goes on a flat pasta, but this is a wonderful variation.

  • 12 ounces ditalini

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups green beans, cooked
  • 1 garlic clove, chopped
  • 3/4 cup prepared pesto

 

  

Method

Cook the pasta until al dente, usually a minute less time than package directions.

Drain, return to the pan, and toss over a low heat with the olive oil, beans and garlic, just long enough to warm through. Remove from the heat & stir in the pesto. Serve immediately.

A classic pesto is perfect for this recipe.  Click here   If you enjoy a garlicky pesto, you can omit the garlic in this recipe.

Serves: 4

Contributor:  pat ciesla

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