Fettuccine With Haricots Verts, Basil And Pine Nuts

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1/4 cup pine nuts

1 pound haricots verts, ends trimmed

1/4 cup olive oil

4 garlic cloves, minced

Salt and freshly ground pepper to taste

2 dozen fresh basil leaves, hand-torn into small pieces

1 pound fresh egg fettuccine

1/2 cup freshly grated Pecorino Romano or Parmesan cheese

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