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Dinner

Trenette al Pesto

 

The simplest version of this Ligurian pasta dish consists of Trenette noodles. This noodle is a type of narrow, flat, dried pasta from Genoa and Liguria.  It is similar to both linguine and fettuccine. Trenette is the plural of trenetta, but is only used in the plural and is probably a word that derives from the Genoese trena “string”.  Most traditional recipes include boiled diced potatoes and green beans, while the pasta sauce gets its creamy richness from a combination of pecorino and parmesan cheese.

Instructions

Ingredients (makes 3-4 servings)

  • 16 oz. dry trenette (or linguine)
  • 1/3 lb. potatoes, peeled
  • 1/2 cup extra-virgin olive oil
  • 2 oz. green beans, cleaned
  • 1 oz. basil leaves
  • 1 oz. pine nuts
  • 1 Tbsp. Pecorino Sardo cheese (or other Pecorino), grated
  • 1 Tbsp. Grana Padano, grated
  • 1 garlic clove, unpeeled
  • Salt

Instructions

  1. Cut the potatoes into ¼” cubes and chop the green beans into ½” segments. 
  2. For the pesto, blend together the basil, pine nuts, olive oil, garlic, Grana Padano cheese, Pecorino, and a bit of salt.
  3. Bring water to a boil in a large pot and salt. Add the potatoes and green beans and cook for 2-5 minutes. Then add the trenette and cook until al dente.
  4. Toss the pasta with the pesto and serve immediately. 

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