PREPARATION:

1. Cook linguine according to package directions; drain. Toss with butter in large serving bowl; set aside and keep warm.
2. Meanhile, heat 1 tablespoon oil in small saucepan or skillet over medium-low heat. Add pine nuts; cook and stir 30 to 45 seconds until light brown, shaking pan constantly. Remove with slotted spoon; drain on paper towels.
3. Place toasted pine nuts, basil leaves, garlic and salt in food processor or blender. With processor running, add remaining 1/4 cup oil in slow steady stream until evenly blended and pine nuts are finely chopped.
4. Transfer basil mixture to small bowl. Stir in Parmesan and Romano cheeses.*

   *Pesto sauce can be stored at this point in airtight container; pour thin layer of olive oil over pesto and cover. Refrigerate up to 1 week. Bring to room temperature. Proceed as directed in step 5.

5. Combine hot, buttered linguine and pesto sauce in large serving bowl; toss until well coated. Garnish, if desired. Serve immediately.