INGREDIENTS

INSTRUCTIONS

Place garlic, pine nuts and coarse salt in large mortar; then crush
with pestle, using smooth, regular motions, to make a smooth paste.
Add basil a little at a time. Crush to coarse paste, grinding leaves
against side of mortar with pestle. Add pinch more salt and continue
crushing. Gradually stir in and crush cheese. Drizzle in olive oil  and
continue working until pesto is very smooth and no large pieces  of
basil are visible. Heat large pot of salted water to a boil; add  green
beans. Cook at a boil about 3 minutes, remove with slotted  spoon,
drain and set aside. Add potatoes to same boiling water; cook  about 3
minutes. Add more salt to boiling water if necessary; add  pasta and
cook until just done, 8 to 10 minutes. Just before pasta is  done,
remove 2 tablespoons cooking water and stir into pesto. Drain  pasta;
toss in a large bowl with pesto, potatoes and green beans.  Serve
immediately.  NOTE: Pesto can be made in a food processor fitted with
metal blade.  Process all ingredients together until smooth.  Source:
"Flavors of the Riviera" by Colman Andrews (printed in the  Chicago
Tribune, February 26, 1997) Posted to MM-Recipes Digest V4  #060 by
Linda Place <placel@worldnet.att.net> on Feb 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 5.3mg
Sodium: 108.6mg
Potassium: 25.7mg
Carbohydrates: 4.7g
Fiber: 1g
Sugar: <1g
Protein: 2.8g