*  Exported from  MasterCook  *
 Recipe By     : Bon Appetit May 1995
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           packed fresh basil leaves (2 bunches)
    1 1/2  cups          olive oil (preferably extra-virgin)
    6      T (1-oz)      freshly grated Pecorino Romano cheese
    6      T (1-oz)      freshly grated Parmesan cheese
      1/4  cup           pine nuts, toasted
    1 1/2  teaspoons     minced garlic
    2      medium        russet potatoes, peeled, cut in 1/2 cubes
    6      ounces        green beans, trimmed, cut in 3"lengths
    1      pound         trenette pasta or linguine
                         Additional freshly grated Pecorino
                         Romano cheese
 Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses,
 toasted pine nuts and minced garlic in processor. Season pesto to taste
 with salt and pepper. (Pesto can be prepared 2 days ahead. Press
 plastic wrap onto surface of pesto and refrigerate.)
 Cook potatoes in large pot of boiling salted water until just tender,
 about 5 minutes. Using slotted spoon, transfer potatoes to large bowl.
 Add green beans to same pot and cook until crisp-tender, about 3
 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook
 pasta in same pot until tender but still firm to bite. Drain, reserving
 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green
 Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta
 mixture and toss thoroughly to coat. Transfer pasta to large platter.
 Serve, passing additional Pecorino Romano separately.
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 NOTES : Basil is one of the favorite ingredients of the Italian region
 of Liguria, and there is no place in the world where it is more
 fragrant or put to such delicious use. It’s the basis of the classic
 Genoese sauce, pesto, in which it is partnered with garlic, olive oil,
 pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most
 typically floating atop minestrone, drizzled over potato gnocchi,
 or - as here - tossed with trenette (the local ribbon pasta), potatoes
 and green beans.