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
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
This Recipe for Flageolets With Pesto is one of thousands in the Recipes-to-go Meal Cookbook.
Food Tip |
If you enjoy this Flageolets With Pesto Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
This is a recipe for Flageolets With Pesto from the recipe cookbook of Recipes-to-go (Meal)
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Food Tip |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
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