1 onion, chopped
2 tbsps olive oil
1 clove garlic, crushed
4 tbsps pine nuts
salt and freshly ground black pepper
425g flageolet beans (drained if canned)
3 tbsps fresh mint
350g fresh tagliatelle verdi, cooked
Cook the onion in the oil with the garlic until soft. Stir in the pine nuts, seasoning and flageolet, then cook until hot. Remove from the heat and mix in the mint. Divide the pasta between four plates and top with the bean mixture.
I used dried, not fresh tagliatelle and found it quite dry, should have been lightly tossed in olive oil or something possibly. Nice though, but felt like it needed to be saucier, so to speak.