Instructions: In a blender or food processor, process the ricotta, milk, pecans, garlic, pepper and basil until smooth, about 2 minutes. Set the sauce aside.

Cook the rotelle in a large pot of boiling water until just tender, about 10 minutes. Drain and place in a large serving bowl.

Meanwhile, steam the beans until just tender, about 5 minutes. Add to the rotelle and toss lightly. Top with the sauce and toss well. Sprinkle with the parmesan.

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