TRENETTE AL PESTO A traditional pasta recipe. Serves 4 3/4 lb. trenette pasta 1/3 lb. green beans 1 potato 3.5 oz. fresh basil leaves 1 clove garlic 30 gr pine nuts 3 walnuts 2 T grated Parmesan cheese. 2 T grated Sheep cheese (Pecorino) 2/3 cup olive oil salt Prepare the pesto: Wash the basil leaves well and pat dry with paper towels. In a blender or food processor, combine peeled and chopped garlic, pine nuts and walnuts. Blend. Add basil and salt. Blend. Add oil and blend once again until smooth. Mix in cheeses and set the pesto mixture aside. Trim and wash beans. Cut into 3cm pieces. Peel and julienne the potatoes then submerge them in cold water so they won't turn black. In the meantime, cook the trenette in salted boiling water. Add beans and julienned potatoes to the pasta for the last 7-8 minutes of cooking time. Add 2-3 tablespoons of cooking water to the pesto and mix. Drain the trenette, add pesto sauce and serve immediately.