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Recipe: Trenette with Pesto (Pasta with Pesto)
Ingredients for 4 people

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12 ounces trenette pasta
1 ¾ ounces basil
½ ounce pine nuts
2/3 cup Parmigiano Reggiano cheese grated
¼ cup Pecorino cheese grated
½ cup extra virgin olive oil
Salt to taste
2 potatoes
3 ½ ounces green beans

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Trenette with Pesto (Pasta with Pesto)

di Academia Barilla

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Short Video

PREPARATION TIME
18 min

DIFFICULTY
Easy

TYPE
First course

Tags

Easy, Spaghetti supper, First course, 10 minutes, 10 minutes, Liguria, 20 minutes, Basil

Ingredients for 4 people

12 ounces trenette pasta
1 ¾ ounces basil
½ ounce pine nuts
2/3 cup Parmigiano Reggiano cheese grated
¼ cup Pecorino cheese grated
½ cup extra virgin olive oil
Salt to taste
2 potatoes
3 ½ ounces green beans

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Ingredients

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ORIGINAL INGREDIENT	ALTERNATIVE INGREDIENT	QUANTITY
Trenette	Linguine	12 ounces

Preparation 10 minutes preparation + 8 minutes cooking

Wash and dry the basil leaves and crush in a mortar with peeled garlic, pine nuts and a pinch of salt. Add oil in a steady stream while crushing with the pestle until a smooth pesto sauce is obtained.

Pesto can also be made in a blender: do not overprocess and use quick pulses, so that the pesto does not heat up. Pour pesto in a bowl and combine with half the grated Parmigiano and Pecorino cheeses. Dice the potato and cut the green beans into pieces.

Boil the trenette, diced potato and green beans in plenty of salted water for about 10 minutes. Drain, combine with pesto and a few tablespoons of cooking water and serve immediately with the remaining grated Parmigiano.