Trenette al Pesto
Trenette al Pesto
Ingredients
For the Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese, freshly grated
- 2 garlic cloves, peeled
- 1/2 teaspoon salt, or to taste
- 1/2 cup extra virgin olive oil
For the Pasta
- 12 ounces trenette pasta, or other long pasta like linguine
- 1/2 pound green beans, trimmed, chopped into 1-inch pieces
- 2 Yukon Gold potatoes, skinned, chopped into 1/2-inch cubes
- 1 tablespoon salt, for pasta water
For Serving
- as needed fresh basil leaves, for garnish
Instructions
- 1
Heat a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Be careful not to burn them. Remove from heat and set aside to cool.
⏱️ 3 min
- 2
In a food processor, combine the cooled toasted pine nuts, fresh basil leaves, freshly grated Parmesan cheese, garlic cloves, and salt. Pulse several times until roughly chopped.
⏱️ 2 min
- 3
With the food processor running on low, slowly drizzle in the extra virgin olive oil until the pesto is combined and smooth. If using a mortar and pestle, gradually add the olive oil while grinding the ingredients until a smooth pesto is formed.
⏱️ 3 min
- 4
Bring a large pot of generously salted water to a rolling boil. Add the chopped green beans and cubed potatoes to the boiling water. Cook for 3-5 minutes until slightly tender.
⏱️ 5 min•🌡️ 212
- 5
Add the trenette pasta to the pot with the green beans and potatoes. Cook according to package directions until the pasta is al dente and the vegetables are tender. Before draining, reserve about 1 cup of the pasta cooking water.
⏱️ 10 min•🌡️ 212
- 6
Drain the pasta, green beans, and potatoes well.
⏱️ 1 min
- 7
In a large mixing bowl, combine the prepared pesto with about 1/4 cup of the reserved pasta water. Stir well until the pesto mixture is smooth and has a creamy consistency. Add more pasta water a tablespoon at a time if needed to reach desired consistency.
⏱️ 2 min
- 8
Add the drained pasta, potatoes, and green beans to the bowl with the pesto mixture. Toss gently until all ingredients are evenly coated with the pesto.
⏱️ 2 min
- 9
Serve immediately, garnished with additional fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trenette al Pesto
For the Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese, freshly grated
- 2 garlic cloves, peeled
- 1/2 teaspoon salt, or to taste
- 1/2 cup extra virgin olive oil
For the Pasta
- 12 ounces trenette pasta, or other long pasta like linguine
- 1/2 pound green beans, trimmed, chopped into 1-inch pieces
- 2 Yukon Gold potatoes, skinned, chopped into 1/2-inch cubes
- 1 tablespoon salt, for pasta water
For Serving
- as needed fresh basil leaves, for garnish
Instructions
- 1
Heat a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Be careful not to burn them. Remove from heat and set aside to cool.
⏱️ 3 min - 2
In a food processor, combine the cooled toasted pine nuts, fresh basil leaves, freshly grated Parmesan cheese, garlic cloves, and salt. Pulse several times until roughly chopped.
⏱️ 2 min - 3
With the food processor running on low, slowly drizzle in the extra virgin olive oil until the pesto is combined and smooth. If using a mortar and pestle, gradually add the olive oil while grinding the ingredients until a smooth pesto is formed.
⏱️ 3 min - 4
Bring a large pot of generously salted water to a rolling boil. Add the chopped green beans and cubed potatoes to the boiling water. Cook for 3-5 minutes until slightly tender.
⏱️ 5 min•🌡️ 212 - 5
Add the trenette pasta to the pot with the green beans and potatoes. Cook according to package directions until the pasta is al dente and the vegetables are tender. Before draining, reserve about 1 cup of the pasta cooking water.
⏱️ 10 min•🌡️ 212 - 6
Drain the pasta, green beans, and potatoes well.
⏱️ 1 min - 7
In a large mixing bowl, combine the prepared pesto with about 1/4 cup of the reserved pasta water. Stir well until the pesto mixture is smooth and has a creamy consistency. Add more pasta water a tablespoon at a time if needed to reach desired consistency.
⏱️ 2 min - 8
Add the drained pasta, potatoes, and green beans to the bowl with the pesto mixture. Toss gently until all ingredients are evenly coated with the pesto.
⏱️ 2 min - 9
Serve immediately, garnished with additional fresh basil leaves.
⏱️ 1 min