INGREDIENTS

INSTRUCTIONS

To Prepare the pasta dough: Mix the together the two flours and 1/2
cup water or more if needed. Let dough rest in the refrigerator for
two hours. After two hours, cut the dough in very small balls and  roll
them with the palm of your hand. In the end they should look  like pig
tail pasta. In a large pot bring water to a boil. Add the  string beans
and potatoes. Boil until the potatoes are tender. Remove  vegetables
from the pot and drain. Cut the potatoes into small cubes  and cut the
green beans into small pieces. In a pot bring salted  water to a boil.
Place pasta in the water and cook until al dente. At  the last minute,
add the potatoes and green beans to the cooking  pasta. Drain the pasta
and vegetables, and place on a serving plate  and dress with pesto
sauce. Pesto Sauce: In a food processor combine  basil, garlic, and
pine nuts. Process until the mixture has a grainy  texture. Add the
olive oil in a steady stream (mixture must remain  grainy). Fold in the
Parmesan cheese. (Yields 1 cup) This recipe  yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9086) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"  Recipe by: Roberto Donna  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 148
Total Fat: 17g
Cholesterol: 1.1mg
Sodium: 127.6mg
Potassium: 1437.9mg
Carbohydrates: 78.2g
Fiber: 17.7g
Sugar: 1.8g
Protein: 17g