Ligurian Trenette Pasta with Pesto and Vegetables
Pasta and Pizza • European
Description
Trenette pasta is a rare type of pasta; I couldn't find it, so you can use linguine or tagliatelle — they are similar to trenette, but I found these beauties: Pennoni Rigati and Foglie di Ulivo (olive leaf pasta). Aren't they just gorgeous? And the taste — unique!
Ingredients
- Green Tagliatelle Pasta 20 oz
- Pesto 5 oz
- Salad Potatoes 2 pieces
- Frozen green bean pods 5 oz
- Parmesan Cheese 5 oz
- Olive Oil to taste
- Butter to taste
- Pistachios 0 oz
Step-by-Step Guide
Step 1
Peel the potatoes (2 large potatoes), cut them into small pieces, and boil for about 10 minutes; add the green beans 3 minutes before the potatoes are done.
Step 2
Once cooked, drain them in a colander, reserving the vegetable water to cook the pasta until al dente. You can add dried basil and olive oil to the pasta water.
Step 3
Drain the pasta, reserving a bit of the water — it may be needed to thin the sauce.
Step 4
I recommend making the pesto yourself: for a bunch of basil (you can mix it with cilantro), use 3 cloves of garlic, and add a handful of pine nuts; in a blender, gradually pour in olive oil until you reach the desired consistency, adding salt and pepper. Finally, add grated Parmesan or Pecorino cheese.
Step 5
Mix the pasta with the potatoes and beans, add a bit of butter, gently combine with the sauce, and generously sprinkle with Parmesan and freshly ground pepper.
Step 6
Drizzle the pasta with vegetables with olive oil.
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