Instructions: To make pesto, place fresh basil, pine nuts, Parmesan cheese and chopped garlic in blender or food processor. With motor running, slowly add olive oil, adding more if needed, and puree. When smooth, set aside.

Meanwhile, bring saucepan of water to a boil and cook pasta according to package directions.

Heat olive oil in skillet over medium-low heat and saute asparagus and beans, stirring occasionally, until cooked but not limp, about 10 minutes. Add 1 cup pesto, stir thoroughly and cook until heated through.

Toss cooked pasta with vegetables and pesto, and serve.

This recipe yields 6 servings.

Wine Suggestion: When matching a wine with this dish, focus on the basil, nuts, cheese and garlic, which call for a Zinfandel, especially if using the zucchini variation. Many California wineries make outstanding red Zinfandels to try Easton Wines Fiddletown Zinfandel.

Comments: For variety, substitute one cup of yogurt for the pesto and sprinkle with chopped almonds or with toasted sesame seeds. Substitute 1/2 pound cubed zucchini for either the asparagus or the beans. The pesto recipe makes ample portions; refrigerate leftover pesto for another use.

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