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
Food Tip |
Food Tip |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
This Recipe for Flageolets With Pesto is one of thousands in the Recipes-to-go Meal Cookbook.
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
If you enjoy this Flageolets With Pesto Recipe - you should enjoy the recipe collections you can find on the websites below:
Hunger is the best sauce in the world. |
| Cervantes |
He who eats alone chokes alone. |
| Proverb |
This is a recipe for Flageolets With Pesto from the recipe cookbook of Recipes-to-go (Meal)
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Food Tip |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Food Tip |
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
Flageolets With Pesto Recipe brought to you by Recipes To-Go