Vegetable Pesto Pasta, Vata-style

• 2 cups loosely packed fresh basil leaves
• 1/2 cup pine nuts or broken walnuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, chopped
• 1/2 cup extra-virgin olive oil
• 1/2 lb. dried whole wheat pasta
• 2 Tbs. olive oil
• 1/2 lb. asparagus, cut into 1/2-inch lengths
• 1/2 lb. green beans, cut into 1/2-inch lengths

1. To make pesto, place fresh basil, pine nuts, Parmesan cheese and chopped garlic in blender or food processor.
2. With motor running, slowly add olive oil, adding more if needed, and puree.
3. When smooth, set aside.
4. Meanwhile, bring saucepan of water to a boil and cook pasta according to package directions.
5. Heat olive oil in skillet over medium-low heat and saute asparagus and beans, stirring occasionally, until cooked but not limp, about 10 minutes.
6. Add 1 cup pesto, stir thoroughly and cook until heated through.
7. Toss cooked pasta with vegetables and pesto, and serve.

basil, pine nuts, parmesan cheese, garlic, extravirgin olive oil, whole wheat pasta, olive oil, green beans

Taken from www.vegetariantimes.com/recipe/vegetable-pesto-pasta-vata-style/ (may not work)