Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        basic fresh egg pasta -- see * note
   3      cups          salsa balsamella -- see * note
                        === pesto one ===
   2      cups          basil leaves -- packed tightly
   3                    garlic cloves
     1/4  cup           pine nuts
     1/4  cup           freshly-grated parmigiano-reggiano
   3      tablespoons   freshly grated pecorino
   1      cup           ligurian olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        === pesto two ===
   1      cup           pitted black ligurian olives
     1/4  cup           fresh basil leaves -- tightly packed
     1/4  cup           pine nuts
     3/4  cup           ligurian extra-virgin olive oil
     1/4  cup           freshly-grated pecorino sardo

Preparation:

* Note: See the "Basic Fresh Egg Pasta" and "Salsa Balsamella (Bechamel)" recipes which are included in this collection. Preheat oven to 400 degrees. Roll the Basic Fresh Egg Pasta out to thinnest setting, cut into 3" squares, blanched 1 minute in boiling water and shocked in ice water. Process the ingredients for each pesto separately in a food processor until smooth. Divide Salsa Balsamella into two mixing bowls. Add Pesto One into one mixing bowl and Pesto Two into the other. On the bottom of 4 six-inch gratin dishes, place 2 tablespoons basil-bechamel mixture. On top of that, lay one piece of pasta (in each dish). On top of the pasta, place 2 tablespoons of Pesto Two. Place a piece of pasta on top of the short stack. Continue until all pasta and bechamel mixtures are used up (about 7 or 8 pieces high, topping with a dollop of basil bechamel). Place in oven and bake 15 to 20 minutes, or until bubbly and slightly golden brown on top. Serve immediately.