Lean, Cool Fusilli Al Pesto

• 1 pound string beans
• 2 cups vegetable broth (recipe above)
• 3 cups coarsely chopped basil leaves
• 3 garlic cloves, roasted and peeled
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1/2 pound fusilli
• 2 tablespoons pine nuts, toasted

1. Blanch the string beans in boiling water for 2 minutes.
2. Drain and rinse under cold running water until cool.
3. Drain again.
4. Cut in half lengthwise.
5. Set aside.
6. Pour the broth into a small saucepan and bring to a boil.
7. Turn off the heat and add 2 cups of the basil.
8. Steep for 1 minute.
9. Strain.
10. Refrigerate until chilled.
11. Combine the broth-and-basil mixture, remaining basil and roasted garlic in a food processor or blender.
12. Puree until smooth.
13. Pour the sauce into a large salad bowl.
14. Add the lemon juice, whisk in the olive oil and add salt and pepper.
15. Add the string beans.
16. Toss.
17. Set aside.
18. Cook the pasta in boiling salted water until tender.
19. Drain.
20. Add to the vinaigrette.
21. Toss to combine.
22. Refrigerate until chilled.
23. Season to taste with salt and pepper.
24. Garnish with the toasted pine nuts.

string beans, vegetable broth, basil leaves, garlic, lemon juice, olive oil, salt, freshly ground pepper, fusilli, pine nuts

Taken from cooking.nytimes.com/recipes/4319 (may not work)