Trenette al Pesto
(Serves 4)
(Serves 4)
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.
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
Parmesan cheese, grated
Pesto sauce (recipe below)
1 pound ribbon or string pasta, cooked to al dente
Cook potatoes in salted water for 5 minutes. Remove potatoes from water with a slotted spoon.
Add beans and cook for 5 minutes, or until tender. Remove beans and add to potatoes.
Reserve water.
Add beans and cook for 5 minutes, or until tender. Remove beans and add to potatoes.
Reserve water.
Add cooked pasta to beans and potatoes. Add pesto sauce to pasta mixture.
Add some of the reserved water if dish seems too dry. Toss to coat.
Serve on a platter and sprinkle with Parmesan cheese.
Add some of the reserved water if dish seems too dry. Toss to coat.
Serve on a platter and sprinkle with Parmesan cheese.
Pesto Sauce
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
In a food processor, grind basil, Parmesan, nuts, garlic, salt and pepper.
Add olive oil slowly to make a medium-thin sauce.
Add olive oil slowly to make a medium-thin sauce.
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| Chi mangia bene, vive bene Who eats well, lives well |
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