2 c. fresh basil leaves
1 tbsp. olive oil
8 oz. fettuccine
1 1/2 c. red wine basil vinaigrette
1 lb. tender green beans, trimmed
6 ripe plum tomatoes, each cut into 8 pieces
2 c. Calamata or Gaeta olives
2 tbsp. chopped fresh parsley
4 oz. Parmesan cheese, in one piece

1. Arrange basil leaves in small stacks and roll them up lengthwise. Slice the stacks diagonally into slivers. Reserve 1/2 cup for vinaigrette.

2. Bring a large pot of water to a boil. Add oil and fettuccine and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and place in mixing bowl. Add 1/2 cup of vinaigrette and toss well. Set aside.

3. Bring a saucepan of water to a boil and add beans. Simmer until just tender, 5 to 8 minutes. Drain, rinse under cold water, drain again; set aside.

4. Place the pasta in a tall glass serving bowl. Cover with tomatoes and then the green beans. Cover the beans with olives and remaining slivered basil. Sprinkle with parsley, pour remaining 1 cup vinaigrette over the salad.

5. Scrape the Parmesan with a vegetable peeler to make thin shavings. Place on top of salad. Toss well before serving. 8 portions.