Williams Sonoma Linguine with Basil Sauce

1 . c firmly packed fresh basil leaves, well dried after washing

salt

3 T. Parmesan

2 T. Romano (I have used all Romano or all parmesan and it didn't really make a difference.)

3 T. Pine nuts

2 garlic cloves

1/2 c. extra virgin olive oil

1 1/4 lb linguine. (1 package.)

Bring 6 quart water to boil.

Meanwhile...in blender, combine basil with salt until chopped.

Add cheeses, pine nuts, garlic, and olive oil.

Blend until smooth, leave in blender.

Add pasta to boiling water, add 1 T. of cooking water to basil mixture.

Drain pasta, add sauce and toss.

Top with fresh tomatoes, pine nuts, cheese.