Trenette al Pesto
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
438 kcal
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Course
Main Course
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Cuisine
Italian
Trenette al Pesto
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This Ligurian Trenette al Pesto is pasta tossed with basil pesto, potatoes, and green beans. Simple, fresh, and packed with flavor!
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Ingredients
Homemade Pesto
- 2 tablespoons pine nuts toasted
- 2 cloves garlic chopped
- 1½ cups basil
- ⅓ cup parmesan substitute Grana Padano, freshly grated
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
Trenette al Pesto
- ½ tablespoon salt for pasta water
- ⅓ lb Yukon gold potatoes ~3 medium sized
- ½ lb trenette substitute linguine or bavette
- ¼ lb green beans
- ¼ cup reserved pasta water
Instructions
Make Homemade Pesto (Optional)
- In a dry skillet over medium heat, toast the pine nuts until lightly golden and fragrant, about 2 minutes. Let cool. In a food processor, pulse pine nuts and garlic until finely chopped. Add basil, Parmesan, and salt, and pulse until a coarse mixture forms. With the motor running, slowly drizzle in olive oil until a smooth, emulsified sauce forms. Set aside. Alternatively, use ½ cup of store-bought pesto.
Cook Pasta & Vegetables
- Bring 2–3 quarts of water to a boil in a large pot. Add salt and potatoes, cooking for 4 minutes.
- Add trenette pasta and cook according to package instructions.
- When 5 minutes remain, add green beans to the pot. Reserve ¼ cup pasta water, then drain pasta and vegetables.
Assemble Pasta
- In a large bowl, toss the pasta and vegetables with the pesto, adding pasta water a little at a time to loosen the sauce.
- Serve immediately with extra grated Parmesan and toasted pine nuts.
Notes
- Trenette is traditional, but linguine or bavette work well. Avoid spaghetti, which doesn’t hold the sauce as well.
- Add them 5 minutes before the pasta is done to keep them bright and slightly crisp.
- Before draining, save ¼ cup pasta water to loosen the pesto and help it coat the pasta evenly.
- Use ½ cup of high-quality store-bought pesto and stir in a little extra Parmesan and olive oil for better flavor. For bright green pesto, use dry basil or blanch it for 5 seconds before blending.
- Lightly mashing a few cubes of potatoes into the pasta makes the sauce extra creamy and cohesive.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
53g
(18%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Cholesterol
6mg
(2%)
Sodium
1305mg
(54%)
Potassium
416mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
738IU
(15%)
Vitamin C
13mg
(14%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 6mg | 2% |
| Sodium | 1305mg | 54% |
| Potassium | 416mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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