Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         uncooked linguine
   2      tablespoons   butter or margarine
     1/4  cup           plus 1 tablespoon olive oil -- divided
   2      tablespoons   pine nuts
   1      cup           tightly packed fresh basil leaves rinsed -- stems removed
                        -- drained
   2      cloves        garlic
     1/4  teaspoon      salt
     1/4  cup           freshly grated parmesan cheese
   1 1/2  tablespoons   freshly grated romano cheese
                        fresh basil leaves for garnish

Preparation:

1. Prepare linguine according to package directions; drain. Toss with butter in large serving bowl; set aside and keep warm. 2. Heat 1 tablespoon oil in small saucepan or skillet over medium-low heat. Add pine nuts; cook and stir 30 to 45 seconds until light brown, shaking pan constantly. Remove with slotted spoon; drain on paper towels. 3. Place toasted pine nuts, basil leaves, garlic and salt in food processor or blender. With processor running, add remaining 1/4 cup oil in slow steady stream until evenly blended and pine nuts are finely chopped. 4. Transfer basil mixture to small bowl. Stir in Parmesan and Romano cheeses. * 5. Combine hot, buttered linguine and pesto sauce in large serving bowl; toss until well coated. Garnish, if desired. Serve immediately. Makes 4 servings (about 3/4 cup pesto sauce) *Pesto sauce can be stared at this point in airtight container; pour thin layer of olive oil over pesto and cover Refrigerate up to 1 week. Bring to room temperature. Proceed as directed in step 5.