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    Home » Recipes » Evergreen Recipes

    Published: April 6, 2022 | Last Modified: April 6, 2022 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - No Comments

    Trenette al Pesto

    Vegetarian Recipes
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    Originally from the Liguria region, this Trenette al Pesto is a delicious and quick pasta with basil pesto, potatoes and green beans. Hearty and comforting!
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    Watching the Disney movie Luca reminded me of this delicious Ligurian pasta dish that I had a long time ago when I used to live in Italy. Long trenette pasta with a traditional pesto alla Genovese (aka basil pesto) as well as some boiled diced potatoes and green beans! In Liguria, trenette al pesto is often served sprinkled with toasted pine nuts and some extra grated parmesan.

    Side view of bowl of trenette al pesto, with jar of pesto in background.

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    💭 Why you'll love this recipe

    • Simple but authentic. This is originally from Liguria and I haven't changed the recipe from what I remember eating at all!
    • Quick and easy to make: This recipe comes together in 30 minutes, and better yet, just needs one pot!
    • Filling but light. The addition of potatoes and green beans makes this a filling meal, but not too heavy!

    📋 Ingredients and notes

    You'll need trenette, potatoes, green beans, Pecorino Romano, Parmesan, salt and black pepper in addition to basil pesto.

    Labeled ingredient list for making this recipe: check recipe card for details!

    Notes and Variations

    • Homemade versus storebought pesto: Homemade pesto brings a whole new level of flavor to the recipe, but you can definitely just buy the pesto in a pinch!
    • Trenette versus linguine: Trenette is a long pasta that's very similar to linguine. If you can't find trenette, you can totally use linguine.
    • Parmesan versus Pecorino: This recipe uses both types of cheeses (make sure they're vegetarian!) - but you can use just one if you want.

    P.S., Check out my pesto alla Genovese recipe for all the tips to make the best homemade pesto, or make this vegan kale pesto! If you want something a bit non-traditional, you can also try this pea shoot pesto or even my broccoli pesto! All are delicious!

    📖 How to make trenette al pesto

    Cook the pasta and vegetables

    • Peel potatoes and cut them into small cubes. Chop up green beans into small segments. 
    • Add salt to water in a large pot and bring it to a rolling boil. Add the potatoes to the pot of water and cook for about 3-5 minutes.
    • Then, add trenette (or linguine) and cook based on package directions.
    • Add the green beans with 5 minutes to spare. Reserve some pasta water from the pot.
    • Step 1: Add potatoes to a pot of salted water.
    • Step 2: Add trenette to pot with pasta.
    • Step 3: Add green beans to pot with potatoes and pasta.

    Make homemade pesto

    • If you're using storebought pesto, you can skip this step.
    • Otherwise, add basil, garlic cloves, parmesan, and a pinch of salt to a food processor or mortar and pulse into a coarse mixture. Slowly add olive oil to emulsify into pesto.

    Assemble the pasta

    • Drain the pasta and vegetables into a bowl. Add pesto and toss evenly. Serve with some grated parmesan and basil leaves for garnish!
    • Step 4: Bowl with cooked pasta, pesto and potatoes with pesto added (before mixing).
    • Bowl with pasta, after tossing with pesto.
    Bowl of finished pasta with a cheese grater and blue-white napkin in background.

    👩🏽‍🍳Top tips and FAQs

    What type of pasta is trenette?

    Trenette is a long pasta originating in Genoa, the capital of Liguria.

    What’s the difference between linguine and trenette?

    Linguine is basically flattened spaghetti! Trenette tends to be slightly thicker than linguine, but interchangeable in recipes!

    🍴 Serving and storage suggestions

    You can store this pasta in the fridge for up to a day, but I recommend making it fresh if possible!

    If you like this recipe, check out my other authentic Italian recipes:

    • Authentic Cacio e Pepe
    • Homemade Caprese Salad (Heirloom & Cherry Tomatoes)
    • Basil Pesto (and variations!)
    • Air Fryer Artichoke

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    Close up of bowl of finished pasta with a blue-white striped napkin underneath.
    Print Recipe
    5 from 1 vote

    Trenette al Pesto

    Originally from the Liguria region, this Trenette al Pesto is a delicious and quick pasta with basil pesto, potatoes and green beans. Hearty and comforting!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 4 servings
    Calories: 2230kcal
    Author: Shruthi Baskaran-Makanju

    Ingredients

    Homemade Pesto

    • 1.5 cups basil
    • 2 tablespoons pine nuts, toasted
    • ⅓ cup Parmesan, substitute grana padano, freshly grated
    • 2 cloves garlic, chopped
    • ½ cup extra virgin olive oil
    • ½ teaspoon salt

    Trenette al Pesto

    • ½ lb trenette , substitute linguine or bavette
    • ⅓ lb potatoes, 3 medium sized, Yukon Gold
    • ¼ lb green beans
    • ½ tablespoon salt, for pasta water

    Instructions

    Cook Pasta & Vegetables

    • Peel ⅓ lb of Yukon Gold potatoes (about 3 medium sized ones) and cut them into small 1" cubes. Chop up about 8 oz of green beans into 1” segments. 
    • Add ½ tablespoon of salt to 2-3 quarts of water in a large pot and bring it to a rolling boil. Add the potatoes to the pot of water and cook for about 3-5 minutes.
    • Then, add ½ lb of trenette pasta (or linguine) and cook based on the package directions. Add the green beans towards with 5 minutes to spare. Reserve ¼ cup of water from the pot.

    Make Homemade Pesto

    • If you want to make homemade pesto, follow the rest of these steps. If you're using storebought pesto, please skip to the next section.
    • Use a skillet to toast 2 tablespoons of pine nuts over medium heat, stirring frequently, for about 2 minutes. Let them cool.
    • Wash 1.5 cups of fresh basil and dry them thoroughly. Add basil leaves, pine nuts, 2 cloves of garlic, ⅓ cup of freshly grated Parmesan, and ½ teaspoon of salt to the bowl of the food processor and pulse until a coarse mixture forms.
    • Now, add ½ cup of olive oil slowly through the spout of the food processor and pulse to combine until a smooth sauce forms.
      Note: if your food processor does not have a spout through which you can pour the olive oil, just add the oil slowly and use a spatula to combine as you pour!
    • Your pesto is ready - set this aside while you prep the other ingredients.

    Assemble Pasta

    • Drain the cooked pasta and vegetables into a large bowl and toss with pesto. Serve hot and with more freshly grated parmesan on top.

    Nutrition

    Calories: 2230kcal | Carbohydrates: 210g | Protein: 51g | Fat: 134g | Saturated Fat: 22g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 85g | Cholesterol: 23mg | Sodium: 5219mg | Potassium: 1664mg | Fiber: 15g | Sugar: 12g | Vitamin A: 2951IU | Vitamin C: 52mg | Calcium: 584mg | Iron: 9mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!
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    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

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    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

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