Trenette al Pesto
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
8 servings
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Calories
422 kcal
-
Course
Main Course
-
Cuisine
Italian
Trenette al Pesto
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Learn to make trenette pasta with pesto, potatoes and green beans. This easy and delicious dish has roots in the Liguria region of Italy.
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Ingredients
- 1 pound new potatoes, peeled
- 1 pound green beans, trimmed and halved
- 1 pound trenette or linguini pasta (you may also substitute fettuccine or tagliatelle)
- 1/2 cup dairy-free basil pesto (or 1 full cup of pesto with cheese - please see notes below)
- 2 tablespoons extra virgin olive oil
- 1/2 cup grated parmesan or pecorino cheese, or to taste - please see notes below
Instructions
- I prefer to make this dish with dairy-free pesto sauce, because tossing in grated parmesan separately yields the best texture. If you're planning to use a pesto sauce that already contains cheese, use 1 full cup of pesto in the recipe and skip the additional cheese, except for garnish.Place a large pot of water to boil on stovetop. You may salt the water if you wish; I prefer to salt the dish to taste at the end of cooking. Trim and halve your green beans.
- Peel your new potatoes and cut them into large chunks.
- Put the potatoes and the green beans into the pot of boiling water. Cook for about 10 minutes, or until the potato pieces are tender. If your green beans are small and thin, they may cook faster than the potatoes. If this happens, remove them from the pot and let the potatoes continue cooking.
- Remove vegetables from the pot with slotted spoon when tender.
- Return water to a boil. Cook the pasta in the boiling water according to package directions to desired tenderness.
- Reserve 1 cup of the pasta water, then drain the pasta. Return pasta to empty pot along with the cooked vegetables.
- In a medium mixing bowl, combine basil pesto with a ½ cup of the reserved pasta water and 2 tablespoons of extra virgin olive oil. Add additional water to create a thinner sauce, if desired.
- Pour the liquefied sauce over the pasta and vegetables, toss to coat. If you've used my pesto sauce (or another dairy free sauce), add 1/2 cup grated parmesan or pecorino and toss with the pasta and sauce. If your pesto already has cheese, no need to add any additional cheese, but you may wish to add some to taste if desired. Serve immediately.
Notes
- Pesto Notes: I recommend using my homemade pesto in this recipe, but any pesto sauce can be used to produce a tasty result. If using my recipe for pesto, make it dairy free per the instructions. Add 1/2 cup grated parmesan or pecorino separately from the pesto, as noted in the instructions. This note also applies if you are using another type of dairy-free pesto. Tossing the cheese in separately will give the pasta a better texture.
- Pesto Notes: I recommend using my
- homemade pesto
- in this recipe, but any pesto sauce can be used to produce a tasty result.
- If using my recipe for
- pesto
- , make it dairy free per the instructions. Add 1/2 cup grated parmesan or pecorino separately from the pesto, as noted in the instructions. This note also applies if you are using another type of dairy-free pesto. Tossing the cheese in separately will give the pasta a better texture.
- Vegetarian and Vegan Modifications: Use parmesan with a vegetarian rennet to keep the dish vegetarian. Use vegan parmesan to make the recipe vegan. As another vegan alternative, you may omit the cheese and add additional sea salt to taste. If omitting the parmesan, you may wish to add a but of lemon juice and lemon zest for extra flavor.
- Vegetarian and Vegan Modifications: Use parmesan with a vegetarian rennet to keep the dish vegetarian. Use vegan parmesan to make the recipe vegan. As another vegan alternative, you may omit the cheese and add additional sea salt to taste. If omitting the parmesan, you may wish to add a but of lemon juice and lemon zest for extra flavor.
- Nutrition Notes: Nutrition calculated using 1 cup traditional pesto sauce (containing parmesan) and no added parmesan cheese.
Nutrition Information
Show Details
Serving
9oz
Calories
422kcal
(21%)
Carbohydrates
59g
(20%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
2mg
(1%)
Sodium
300mg
(13%)
Potassium
485mg
(14%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1017IU
(20%)
Vitamin C
18mg
(20%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 9oz | |
| Calories | 422kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 300mg | 13% |
| Potassium | 485mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 18mg | 20% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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