Trenette al pesto, potatoes and green beans is a traditional Ligurian dish.
Tradition calls for the use of potatoes and green beans, and the result is a very simple but great-tasting dish.
For me it is a childhood memory, I remember when I was a child and they would put in front of me a nice plate of trenette al pesto with potatoes and green beans, and I would devour it in no time.
The recipe is really simple to prepare and anyone can make it.
It will certainly take much longer to prepare than to enjoy.
If you then have leftover, it is even better the next day repassed in the pan so that it makes a crust.
If you can’t find trenette from the pasta factory, you can make it directly or substitute it with linguine.
Take a look at my pasta recipes.
Ingredients
For the trenette
For the pesto
Tools
Steps for pesto
▪ Rinse the basil leaves under cold running water, then dry them on a tea towel by gently patting and rubbing.
▪ Peel the garlic clove and remove the core, then place it in a marble mortar and process it with a wooden pestle until it becomes a cream.
▪ Add pine nuts and reduce them too to a cream.
▪ At this point add the basil leaves and coarse salt and begin to pound, alternating strokes with rotary motions.
▪ When the mixture has a creamy and smooth consistency, add the grated Pecorino cheese.
▪ Also add the Parmesan cheese, incorporating it well with the wooden pestle.
▪ As a final step, pour the extra virgin olive oil in a drizzle, continuing to swirl the wooden pestle until it is incorporated.
▪ Pesto is ready!
Steps for trenette
▪ Fill a pot with water and put it on the stove.
▪ Peel the potatoes, wash them and cut them into slices about 0.39 inch thick.
▪ Put the potatoes in the pot.
▪ After 10 minutes have passed, clean the beans from the edges and add them to the potatoes.
▪ After another 30 minutes, salt the water and throw in the pasta; it will take between 5 and 10 minutes to cook depending on whether fresh or dry pasta is used.
▪ Once the pasta is cooked, drain it.
▪ Remember to keep some of the cooking water aside.
▪ Add some pesto to the bottom of the pot, pour in the trenette, potatoes, and beans, and add the remaining pesto.
▪ Mix well and add a little cooking water if necessary.
▪ Serve piping hot.
▪ Trenette al pesto potatoes and green beans are ready!
▪ Enjoy!
The Licious Recipes
Do you want to find out more about my baffling world and my recipes?
Follow me also on my social networks..
Click on Instagram to find the stories of my daily adventures.
If you love photos you can also find me on Pinterest.
Want to discover recipes in Italian? Come visit me on The Bretell Kitchen!
Join my page Facebook.
See you there, I’ll wait for you!
Varied doses for servings