Trenette al pesto

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Trenette al pesto

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Ingredients

Adjust Servings:
320 g Trenette
120 g Potato
100 g Green beans
For the pesto
35 g Basil
35 g Extra virgin olive oil
25 g Parmesan cheese
15 g Pecorino cheese
15 g Pine nuts
1 clove Garlic
1 pinch Coarse salt

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Ingredients

  • For the pesto

Directions

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The trenette pasta format belongs to the Ligurian tradition and now very few pasta factories still make it. Nothing will stop you from preparing trenette al pesto with potatoes and green beans because you can use linguine (or bavette) and enjoy forkful after forkful of the spectacle of this easy and genuine recipe.

This is one of the best ways to enjoy Genoese pesto, enhanced and at the same time mellowed by the sweetness of the green beans; with the starchiness of the potatoes, on the other hand, the pasta will become even more one with the pesto!

You dirty few pots, prepare it in no time, and enjoy it that is a pleasure. Here we explain all the little secrets of this classic and timeless pasta dish. Find out with us how to make it!

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Steps

1
Done

To make trenette al pesto, potatoes and green beans first prepare the pesto alla genovese: rinse the basil leaves under cold running water, then dry them on a tea towel by gently patting and rubbing [1]. Place the garlic deprived of its 'soul' in a marble mortar and work it with a wooden pestle until it becomes a cream [2]. Add the pine nuts [3] and process in the same way to reduce them to a paste.

2
Done

At this point add the basil leaves [4] and coarse salt [5] and continue to pound, always starting first with percussion movements and then continuing with rotary movements. When you have obtained a creamy and smooth consistency add the Pecorino cheese in chunks [6].

3
Done

Also add the Parmesan [7] and pound again to incorporate the cheese into the mixture. Finally pour in the oil [8] and swirl the pestle for a few more moments [9]. Keep the pesto aside and place a saucepan on the stove to boil.

4
Done

Proceed by preparing the rest of the ingredients: peel the potatoes and dice them [10], then trim the green beans and leave them whole [11]. When the water has come to a boil, pour in the trenette [12].

5
Done

After 2-3 minutes, add the green beans [13]. Then add the potatoes [14] and cook for the remaining cooking time of the trenette. Meanwhile, pour the pesto into a bowl and dilute it with a little of the pasta [15] cooking water.

6
Done

When the pasta is cooked, transfer it to the bowl with the pesto along with the green beans and potatoes [16]. Stir well to mix everything together [17]. Garnish with a few basil leaves and serve your trenette al pesto potatoes and green beans [18].

7
Done

Tips

- It is recommended to consume trenette al pesto potatoes and green beans immediately.

- Pesto alla Genovese can be stored in the refrigerator, inside a jar well covered with oil, for 4 days. Alternatively, you can freeze it in small jars.

- The recipe does not call for adding grated cheese to the finished dish.

- Trenette pasta is perfect for holding the pesto, but if you can't find it, you can easily substitute it with linguine pasta or bavette pasta.

- You can decide whether to break up the green beans or leave them whole as we did: in this case they will turn out crispier.

- Remember that pesto should not be heated at all, but at most diluted with a little pasta cooking water to make it more creamy and velvety!

Eatsitaly

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