Trenette With Potatoes, Green Beans And Pesto (Trenette Al Pesto)
This vibrant pesto pasta recipe is brimming with flavors of fresh basil, buttery pine nuts, and zesty Parmigiano-Reggiano cheese. The fragrant pesto coats perfectly al dente trenette or linguine, and is tossed with tender green beans and new potatoes for a delightful burst of colors and textures. It's a simple yet satisfying dish that will please your taste buds with every forkful.
— Constant Cookbook
Ingredients
- 1 1/2 cups firmly packed fresh basil leaves
- 3 Tbs. pine nuts
- 1 garlic clove
- Pinch of coarse salt, plus more, to taste
- 1/3 cup extra-virgin olive oil
- 1 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. unsalted butter, at room temperature
- 1/2 lb. new potatoes, peeled and sliced
- 1/2 lb. thin green beans, trimmed
- 1 lb. trenette or linguine
Instructions
- To make the pesto, in a food processor or blender, combine the basil, pine nuts, garlic and a pinch of salt. Process until the mixture is very finely chopped. With the machine running, gradually add the olive oil in a steady stream and process until smooth. Turn off, add the cheese and butter and pulse a few times just until the ingredients are blended. Set aside.
- Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Salt generously, add the potatoes and green beans and cook until the vegetables are just tender, about 8 minutes. Using a skimmer, transfer the vegetables to a warmed serving bowl and keep warm.
- Add the pasta to the boiling water and cook, stirring frequently, until al dente (tender but firm to the bite). Drain the pasta, reserving a ladleful of the cooking water.
- Add the pasta and the pesto to the vegetables. Toss well, adding the reserved pasta water as needed to thin the sauce. Serve immediately.
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