| 1 box | BARILLA Whole Grain Thin Spaghetti |
| 1/2 cup | potato, diced small |
| 1/2 clove | garlic |
| 2 tablespoons | pine nuts |
| 2 tablespoons | Parmigiano cheese, grated |
| 1 tablespoon | Romano cheese, grated |
| 1 cup | fresh basil |
| 1/3 cup | extra virgin olive oil |
| 1/2 cup (2 ounces) | fresh string beans |
| to taste | salt |
| to taste | freshly ground black pepper |
COOK pasta according to package directions. Bring second pot of water to boil.
Meanwhile, PLACE garlic, pine nuts and cheese in blender, cover and blend for 15 seconds.
ADD basil, olive oil, salt and pepper and continue blending for 2 minutes or until desired consistency has been reached.
CUT green beans into 1/2-inch pieces, stems removed. Cook in the second pot of water for 3 minutes, then drain.
ADD potatoes to boiling pot of pasta for last 5 minutes of cook time.
DRAIN pasta and potatoes and toss with pesto and green beans.