Flageolets With Pesto Recipe




Flageolets With Pesto Ingredients

400 g canned flageolets
2 tbsp pesto sauce (see recipe) or a littl, e more
75 g small button mushrooms - finely sli, ced

A Recipe for
Flageolets With Pesto

 

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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This Recipe for Flageolets With Pesto is one of thousands in the Recipes-to-go Meal Cookbook.


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This is a recipe for Flageolets With Pesto from the recipe cookbook of Recipes-to-go (Meal)


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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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Flageolets With Pesto

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.







Flageolets With Pesto Directions

This is a fantastic salad, prepared in no time at all, and at very
little cost. Serve it with warm nan bread and one or two other
interesting salads.

Drain the flageolets and reserve a little of the liquid. Mix the
pesto with 1 tbs of the liquid, adding more if necessary to bring to
a mayonnaise consistency. Dress the flageolets in the pesto mixture,
and fold in the mushrooms. Mix well. Leave to stand at room
temperature for an hour or two before serving. Heap on to soft
lettuce leaves lightly dressed with vinaigrette and serve.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

Serves: 2

 

 

 

 

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Flageolets With Pesto Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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