| Written by Antonio Vitalli |
 Ditalini with Green Beans and PestoIngredients (serves 4): Ditalini, 350 gr. (12 oz). Green beans, cooked, 400 gr. (14 oz).
Pesto, 3/4 cup, see 'basic techniques'.
Garlic clove, chopped. Action: Cook the pasta al dente, usually a minute less time than package directions.
Drain, return to the pan, and put over low heat with some olive oil.
Stir in the beans and garlic. Remove from the heat and stir in the pesto. Serve immediately on pre-heated plates.
Bookmark
Email This
Suggest an improvement or notify a mistake or omission... (0)
 Please leave your message here:
|
