Trenette al Pesto combines one of Liguria's favorite ingredients, basil, with their local ribbon
pasta, trenette. Linguine or fettuccine are very good substitutes. For an even lighter lunch dish,
you may choose to use capellini (angel hair pasta). A wonderful addition to this recipe is a can of
Italian tuna packed in olive oil. Simply mix the tuna in with the green beans and potatoes.
2 medium potatoes, peeled and cut into 1" cubes
6 ounces green beans, cut into 3" lengths
1 pound trenette or similar ribbon/string pasta, cooked to al dente
Parmesan cheese, grated
Toasted pignoli nuts for garnish (optional)
1 cup fresh basil leaves
4 tablespoons Parmesan cheese, grated
2 tablespoons pignoli nuts
1 garlic clove
Salt and pepper
1/2 cup olive oil
To make the pesto sauce:
In a food processor, grind basil, Parmesan, nuts, garlic, salt and pepper.
Add olive oil slowly to make a medium-thin sauce. Set aside.
Cook potatoes in boiling salted water for 5 minutes.
Remove potatoes from water with a slotted spoon and transfer to a pasta bowl.
Add beans to the boiling water and cook for 5 minutes, or until tender.
Remove beans from water and transfer to the bowl with the potatoes.
Set aside; reserve cooking water.
Add cooked pasta to beans and potatoes in the bowl.
Add pesto sauce to pasta mixture and gently blend.
Add some of the reserved water if dish seems too dry. Toss to coat.
Serve on a platter and sprinkle with Parmesan cheese and pignoli nuts.