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Pesto On Fork

Trenette al Pesto


  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Scale
  • 2 cups tightly packed fresh basil leaves
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup of pine nuts
  • pinch of salt
  • 2 cloves of garlic chopped fine
  • 1/2 pound of trenette pasta or linguine
  • 1/4 cup freshly grated parmigiano-reggiano cheese
  • 2 tablespoons freshly grated pecorino-romano cheese

For Trenette al Pesto, Genovese, with Potatoes and Green Beans

  • 4 medium potatoes, peeled and thinly sliced
  • 1/2 pound green beans, washed and ends broken off

Instructions

  1. Put 1/2 cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency.
  2. Stir in the cheese by hand, mixing well. I find this achieves a much better consistency than if you blend the cheese in using the food processor or blender.
  3. Bring a large pot of liberally salted water to a boil. Add the trenette and cook until al dente.
  4. Meanwhile, in a large sauté pan add 2 tablespoons of olive oil and the pesto, turn heat on low and heat through.
  5. Reserve 1/4 cup of water from the pot then drain pasta and add to sauté pan with pesto, and turn the heat up to medium. Add the reserved pasta water and stir vigorously, coating the pasta completely with the sauce.
  6. Transfer the pasta to individual serving plates and serve immediately.

For Trenette al Pesto, Genovese, with Potatoes and Green Beans

  1. Prepare the pesto as instructed in steps 1-2 above.
  2. Bring a large pot of liberally salted water to a boil. Cut the green beans into 1 inch pieces and add the potatoes and green beans to the boiling water. Cook until just tender, about 10 minutes and remove with a slotted spoon and set aside.
  3. Add the trenette to the boiling water and cook until al dente.
  4. Meanwhile, in a large sauté pan add 2 tablespoons of olive oil and the pesto, turn heat on low and heat through.
  5. Reserve 1/4 cup of water from the pot then drain pasta and add to sauté pan with pesto, and turn the heat up to medium.
  6. Add the potatoes, green beans and the reserved pasta water and toss well, coating the pasta and vegetables completely with the sauce.
  7. Transfer the pasta to individual serving plates and serve immediately.