1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta)
1/2 cup packed coarsely chopped fresh basil
2 tablespoons pine nuts, toasted
8 cloves minced garlic
Gray salt and freshly ground pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan cheese
3/4 pound marble-size potatoes
2 tablespoons extra-virgin olive oil
1 1/2 cups uncut fresh basil leaves
3/4 pound dried orecchiette or other pasta the same size as potatoes
About 1/2 cup freshly grated Parmesan cheese
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