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

  • Serves

    serves 4


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


  • 3 cups packed basil
  • 12 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


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.

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