1 pound farfalle
¼ pound string beans
3 oz. pignoli nuts
1 red pepper
fresh basil
2 tablespoons parmigiano
1 oz walnuts
olive oil
salt & pepper


To make the pesto, pick and wash 40 basil leaves and put into blender with the garlic clove, walnuts and a pinch of salt and pepper.
Turn blender on and through hole in top slowly start to drizzle oil.
Continue to blend until a paste like consistency forms.
Remove pesto from blender to a mixing bowl, stir parmigiano cheese into this, set aside.
Boil pot of water for pasta, add salt.
Cook pasta al dente 7-8 minutes.
Your time may vary.
Meanwhile cut ends off of string beans and then cut them in half.
Put a small pot of water onto blanch the beans add salt.
Clean pepper and chop into small dice.
Put beans into boiling water for about 40 seconds to 1 minute.
If pasta is finished, drain it.
Run the pasta and the green beans under cold water to stop the cooking process.
Heat sauté pan add the pignoli nuts into the dry pan.
Do this over medium heat as they toast quickly.
Toast pignoli nuts until light brown, then remove from the pan.
In large mixing bowl, toss farfalle, string beans, red pepper and pignoli nuts with the pesto.
You may not have to use all of the pesto.
Put a little in stir salad and taste it
. Salt and pepper to taste.