Trenette with Pesto, Beans & Potatoes

Name: Trenette with Pesto, Beans & Potatoes
Yield: Serves 4
Cuisine: Italian
Ingredients: Kosher salt and freshly ground black pepper, to taste; 3 tbsp. finely grated Parmigiano-Reggiano; 2 tbsp. pine nuts; 8 oz. green and yellow wax beans, trimmed; 1 lb. trenette or linguine; 1 clove garlic, finely chopped; 2 tbsp. finely grated Pecorino Romano; ½ cup extra-virgin olive oil; 8 oz. baby red potatoes, roasted and halved; 3 cups packed fresh basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

A traditional Ligurian pasta, trenette is long and flat, similar to linguine. It is often paired with pesto, and green beans and potatoes are usually cooked in the same water as the pasta. Here, in a twist on the regional classic, yellow beans add an extra hit of color.

Ingredients

3 cups packed fresh basil leaves
½ cup extra-virgin olive oil
3

Europe
Italy
Main course
Pasta
Vegetarian
Liguria
Mediterranean

Method

Purée basil, oil, cheeses, nuts, and garlic in a food processor until smooth. Season with salt and pepper and set aside.
In a large pot of generously salted boiling water, cook pasta, stirring occasionally, until half-cooked, about 5 minutes. Add beans and cook, stirring, until pasta is al dente and vegetables are tender, about 3 minutes more. Drain pasta and vege