Recipe - Ditalini With Flageolets And Pesto

12 ounce Ditalini
2 tablespoon Olive oil
1 One half cup Flageolet beans, cooked
1 Garlic clove, chopped
Three fourths cup 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 bitesized 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.