Trenette al Pesto (Trenette with Pesto, Green Beans, and Potatoes)

Name: Trenette al Pesto (Trenette with Pesto, Green Beans, and Potatoes)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 cups packed basil; 1 ⁄ 2 cup extra-virgin olive oil; 3 tbsp. finely grated parmesan; 2 tbsp. finely grated pecorino; 2 tbsp. pine nuts; 1 clove garlic, finely chopped; Kosher salt and freshly ground black pepper, to taste; 1 lb. trenette or linguine pasta; Kosher salt, to taste; 8 oz. haricots verts, trimmed; 8 oz. baby red potatoes, roasted and halved

Serves
serves 4

TODD COLEMAN

This classic Genoese dish combines basil pesto with the region's version of fettuccine, as well as string beans and potatoes. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

3 cups packed basil
¹⁄₂ cup extra-virgin olive oil
3 tbsp. finely grated parmesan
2 tbsp. finely grated pecorino
2 tbsp. pine nuts
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 lb. trenette or linguine pasta
Kosher salt, to taste
8 oz. haricots verts, trimmed
8 oz. baby red potatoes, roasted and halved

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Instructions

Step 1

Make the pesto: Process basil, oil, cheeses, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.

Step 2

Bring a 6-qt. saucepan of salted water to a boil over high heat; add pasta and cook, stirring, until half-cooked, about 5 minutes. Add haricots verts, and cook, stirring, until pasta is al dente and vegetables are tender, about 3 minutes more. Drain pasta and vegetables, reserving 1⁄4 cup cooking water, and transfer to a large bowl along with potatoes and pesto; toss to combine, adding a couple tablespoons reserved cooking water, if needed, to make a smooth sauce.