Ingredients

Pesto Sauce:

Makes 1 Cup

1 cup fresh, firmly packed, basil leaves, washed and dried

2 peeled garlic cloves

1/2 cup pine nuts

1/2 cup freshly grated Parmigiano Reggiano cheese

3/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup extra virgin olive oil

Pasta and Vegetables:

3 quarts water2 teapoons salt

1 pound pasta - egg tafliatelle, gnocchi, penne rigate, linguine or lingue di passero

1/2 pound red new potatoes, unpeeled, finely diced

1/4 pound green beans, cut into medium dice

Serves 4 to 6

For the Pesto Sauce, process the basil, garlic and pine nuts to a smooth paste in a food processor. Add the cheese, salt and pepper and pulse to mix well. With the machine running, add the olive oil in a slow stream until completely mixed. Set aside.

For the Pasta and Vegetables, bring the waters to a boil in a large pot. Add the salt and past and cook until the pasta is just tender. Add the potatoes to the pasta during the last 5 minutes of cooking and the green beans during the last 3 minutes. Drain the pasta and vegetables well and put in a large pasta bowl. Pour in the sauce and stir well.

Serve immediately.

Cook's Tip:

If you can't find pine nuts of the cost is prohibitive, almonds are a great substitution. Use 1/2 cup sliced almonds and increase the olive oil to 1/2 cup.

Wine Suggestion - Cabernet Sauvignon