| 1 box | BARILLA Gemelli |
| 1/4 cup | walnuts |
| 1/4 cup | pine nuts |
| 1 clove | garlic |
| 1/2 cup | extra virgin olive oil |
| 2 cups | fresh basil leaves |
| 1/2 cup | fresh Parmigiano cheese, grated |
| 1- 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 2 cups (1 pint) | cherry tomatoes, halved |
| 4 ounces | green beans, cut into 1-inch pieces |
BRING a large pot of water to a boil.
BLEND nuts, garlic and olive oil in blender or food processor.
ADD basil, cheese and 1 teaspoon salt; blend until smooth.
SPRINKLE cherry tomatoes with remaining salt and pepper; set aside.
COOK Gemelli according to package directions, adding green beans during last 4 minutes of cook time. Drain and return to pot.
ADD pesto sauce to hot Gemelli and toss. Stir in cherry tomatoes.
Reserve ΒΌ cup pasta water and add to pasta mixture for creamier consistency. Substitute 3 plum tomatoes, coarsely chopped, for cherry tomatoes.