"This was without a doubt, one of my favorite recipes ever. The only thing I did different was to add a little crushed red pepper and I substituted walnuts, had them, for the pine nuts, six bucks for a little bottle, whatever! I served a fantastic grenache blanc with it, Consilience. The citrus notes of the pesto and thyme from the cassoulet matched perfectly. Honestly for a cold fall day this really felt like a spring dish. The lack of added salt also worked great as the flavors in the dish did not need them. Again, spectacular dish!