Instructions: Cook 1 cup of dried cranberry beans to be recipe-ready. Follow package directions.

In a blender or food processor fitted with the metal blade, combine the basil, cheese and 6 tablespoons of olive oil. Process until smooth. Set aside.

Toast the pine nuts in a dry skillet over medium heat for 4 to 5 minutes.

Set aside.

In a large frying pan over medium heat, warm the remaining 4 tablespoons olive oil. Add the onion and garlic and saute, stirring until soft, about 10 minutes. Add the stock and the (rinsed) beans, bring to a boil, reduce the heat to low and simmer, uncovered, until the stock is reduced by one-fourth (5 to 10 minutes).

Meanwhile, cook the Tagliatelle until al dente (refer to package for times).

Drain and place in a warmed serving bowl.

Add the bean mixture, basil mixture, pine nuts. Taste and season with salt and pepper (freshly grind). Toss and serve.

Optional garnish: whole basil leaves. Alternative Ingredients- Beans: Try kidney, cannellini, chick-peas, small white beans, black-eyes peas.

(Borlotti is Italian for Cranberry beans) Pasta: Two-color - egg and a spinach-egg. Try linguine. Pesto: Equal parts of basil and flat-leaf parsley or add a little cilantro. Cheese: Romano, pecorino, parmesan - freshly grated Broth: chicken or vegetable or water or some combination.

Cooks

Note: You can drastically cut back the olive oil by using spray and Sweat-frying whenever possible. Do add a little light oil for flavor and texture to the final bean sauce.

Subtitle: Tagliatelle with Crowder Peas and Pesto

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