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.