Ingredients
1 1/2 cup fresh basil leaves, firmly packed
1/2 cup pine nuts, toasted lightly in a pan over medium heat until golden brown
2 cloves garlic, chopped
1/2 cup extra-virgin olive oil, good quality
3 tablespoons parmesan cheese, grated
3 tablespoons asiago cheese, grated
salt
12 ounces green beans, ends trimmed
2 packages fresh fettuccini, 8 ounce packages
Mix the basil, pine nuts, and garlic into a blender and whizz until well chopped. Whilst the machine is still running, slowly add the olive oil, stopping to scrape down the sides of the bowl one or two times. Puree the mixture until almost smooth. Transfer the mixture to a large bowl and stir in the grated cheeses. Season with salt to taste. Set aside. Bring a large pot of salted water to boil. Add the green beans and cook until they are tender for about 5 minutes. Add the fresh pasta and boil for 2-3 minutes more until pasta is cooked.
Drain the beans and pasta, saving about a cup of cooking liquid. Add the pasta and green beans to the pesto and toss to coat. If necessary, add some of the reserved cooking liquid so that the sauce easily coats the pasta.
Serve immediately in warm bowls with a little grated cheese over the top.