Name: Trenette al pesto genovese (Trenette with pesto)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 heaped tablespoon sea salt; 200 g/7 oz new potatoes, peeled and cut into small cubes; 200 g/7 oz green beans, topped and tailed and cut into 2 cm/ ¾ inch length; 300 g/10½ oz trenette or trofie; freshly grated pecorino or Parmesan cheese, to serve (optional); ½ tsp sea salt crystals; freshly ground black pepper; 4 tbsp freshly grated Parmesan cheese; 2 tbsp freshly grated pecorino cheese; 100 ml/3½ fl oz/scant ½ cup olive oil; about 50 g/1¾ oz fresh basil leaves (the leaves from a large bunch of basil); 2 tbsp pine nuts; 2 garlic cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is the recipe for the traditional pesto alla Genovese, in which the pasta is cooked with potato and green beans. If you prefer, you can leave them out. Trenette and trofie are the best-known pasta shapes of Liguria. Trenette are long, thin strands, similar to linguine, traditionally associated with this dish.

Pesto freezes perfectly, so it can be made in quantity while basil is in season and brought out during the rest of the year. When making the sauce for the freeze