Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PESTO--------------------------------
1 c Fresh basil, packed (about -freshly grated
-2 bunches) 6 tb Parmesan cheese, fresh grate
1/2 c Olive oil 1/4 c Pine nuts, toasted
6 tb Pecorino Romano cheese, 1 1/2 ts Garlic, minced

---------------------------PASTA--------------------------------
2 md Potatoes, peeled, cut into 1 lb Trenette or linguine pasta
-1/2" cubes Additional fresh grated
6 oz Green beans, trimmed, cut -Romano cheese
-into 3" lenghts

Finely grind the basil, oil, 6 Tbsp each Romano and Parmesan cheeses,
pine nuts, and garlic in a food processor. Season Pesto with salt
pepper to taste. (Pesto can be prepared ahead and stored up to 2 days
tightly covered in fridge.)

Cook potatoes in a large pot of salted boiling water until just
tender, about 5 minutes. Using slotted spoon, transfer potaoes to a
large bowl. Add green beans to same pot and cook until tender-crisp,
about 3 minutes. Transferto bowl with potatoes. Cook pasta in same
pot until tender, but still firm to bite (al dente). Drain, reserving
1/2 cup of the cooking water. Transfer pasta to bowl with vegetables.

Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta
mixture and toss throughly to coat. Serve immediately, topping with
additional Romano cheese.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage
of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-05-95

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