Trenette with Potatoes, Green Beans and Pesto (Trenette al Pesto)
Serves 4 to 6.
Ingredients
For the pesto:
- 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
Directions
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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Rated 5 out of
5
by
missingtx78 from
Trenette with Potatoes, Green Beans & Pesto
Your recipe for Trenette al Pesto is delicious. I had tried another version of this recipe & it doesn't begin to compare with yours.
Date published: 2018-06-20