Trenette al Pesto
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
575 kcal
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Course
Main Course
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Cuisine
Italian
Trenette al Pesto
Description
Trenette al Pesto centers on a vibrant vegan basil pesto made from fresh basil leaves, pine nuts, yeast flakes to provide a cheesy flavor, garlic, and extra virgin olive oil, seasoned simply with salt and pepper. The pesto is blended to a smooth consistency and kept fresh with an olive oil coating. The pasta element includes trenette noodles cooked together with diced potatoes and trimmed green beans, all boiled in salted water until tender yet firm. The cooking water is reserved to help marry the pesto and pasta before serving.
The resulting dish offers a blend of silky pasta coated with the rich, herbal pesto, while the potatoes and green beans contribute a pleasant variety of soft and crisp textures. The garlic and pine nuts in the pesto give depth, while the yeast flakes add umami without dairy.
This trenette al pesto dish can be served as a satisfying vegan main course that highlights fresh herbs and simple preparations. Its combination of starches and vegetables makes it filling and approachable for a wholesome meal.
Ingredients
Fresh Vegan Basil Pesto
- 2 ½ cups basil fresh leaves
- ¼ cup pine nuts
- ⅓ cup yeast flakes
- 1 garlic clove
- 4 tablespoon olive oil extra virgin
- salt a pinch of
- black pepper a pinch of
Trenette
- 300 g Trenette pasta
- 2 potatoes medium size
- 200 g green beans
Instructions
Vegan Pesto
- Wash and dry with a paper towel the basil leaves. Make sure they are completely dry before adding them into the blender to avoid oxidation.
- Add the basil leaves, yeast flakes, pine nuts (you can optionally toast them before for extra taste), garlic, extra virgin olive oil and salt into a food processor or hand blender and blend until smooth consistency.
- Adjust to taste with salt and transfer to a serving bowl. Cover with olive oil to keep the pesto fresh.
Trenette al Pesto
- Peel and cut the potatoes into 2 cm cubes and the green beans into 3-4 cm long pieces.
- Bring salted water to a boil and add the potatoes and green beans. Cook for 5 minutes.
- Add the Trenette in the water together with the potatoes and green beans. Stir and leave boiling for as long as the packet instructions calls for. Normally, around 10 minutes.
- Reserve one cup of the pasta water for later and drain the rest of the water. Transfer the pasta, potatoes and green beans to a big pot or pan.
- Add the fresh basil pesto and pasta water on the pasta and mix well until all the pasta is well coated with the sauce. Season with salt and pepper to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 15mg | 1% |
| Potassium | 892mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1141IU | 23% |
| Vitamin C | 30mg | 33% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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