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!
⅓cupParmesansubstitute grana padano, freshly grated
2clovesgarlicchopped
¼cupextra virgin olive oil
½teaspoonsalt
Trenette al Pesto
½lbtrenette substitute linguine or bavette
⅓lbpotatoes3 medium sized, Yukon Gold
¼lbgreen beans
½tablespoonsaltfor 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.