Rice Sticks With Walnut and Basil Pesto and Green Beans

• 10 to 12 ounces thin rice sticks
• 1 garlic clove, peeled, green shoot removed
• 1 1/4 cups fresh basil leaves
• 1/4 cup parsley leaves
• 2 tablespoons coarsely chopped shelled walnuts, the fresher the better (about 1/2 ounce)
• Salt
• freshly ground pepper to taste
• 1/4 cup extra virgin olive oil
• 1/4 cup (1 ounce) freshly grated Parmesan
• 2 tablespoons freshly grated pecorino Romano (optional)
• 1/4 pound green beans, trimmed and broken into 2-inch lengths

1. Bring a large pot of water to a boil.
2. Meanwhile, place the rice sticks in a large bowl, and cover with hot water.
3. Let sit 20 minutes, until pliable.
4. Turn on a food processor fitted with the steel blade, and drop in the garlic.
5. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula.
6. Add the basil, parsley, walnuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy.
7. Add the cheese(s), and pulse to combine.
8. Transfer to a large pasta bowl.
9. When the water comes to a boil, salt generously and add the green beans.
10. Cook five minutes, then transfer to a bowl of ice water and drain.
11. Add the noodles to the water, and boil one minute until tender but still al dente.
12. Add 1/2 cup of the boiling water to the bowl with the pesto, and mix together.
13. Drain the noodles, and toss with the pesto and beans.
14. Serve at once.

thin rice, garlic, fresh basil, parsley, walnuts, salt, freshly ground pepper, extra virgin olive oil, freshly grated pecorino, green beans

Taken from cooking.nytimes.com/recipes/1013285 (may not work)