Trenette al pesto

Trenette al Pesto

Makes 4–6 Servings



  • Kosher salt, as needed
  • 1 lb trenette, bavette, or linguine
  • 1 cup diced potatoes
  • 1 1/2 cups trimmed green beans, cut into 1-inch lengths
  • 1 cup Pesto or as needed
  • Toasted pine nuts, for garnish (optional)


  1. Bring a large pot of salted water to a rolling boil; covering the pot will help it come to a boil more quickly.
  2. Add the trenette all at once and stir a few times to separate the pasta. Add the potatoes and green beans 2 minutes after adding the pasta. Cook uncovered at a boil until the pasta and the potatoes are just tender to the bite, 10 to 12 minutes.
  3. Transfer a few ladlefuls of pasta water from the pot to a bowl or cup to have ready for finishing the sauce. (You may need up to 1/2 cup.)
  4. Drain the pasta and vegetables immediately through a colander. Shake well to remove any water clinging to the pasta. Pour the drained pasta and vegetables into a large serving bowl.
  5. Add the pesto to the trenette and toss together until the pasta is evenly coated. The pesto should appear creamy, not oily. If necessary, add a bit of the reserved pasta water.
  6. Garnish the dish with a few toasted pine nuts if desired. Serve at once.


Makes 3 cups


  • 1 clove garlic
  • 4 cups (loosely packed) basil leaves, picked off the stems
  • 1/4 cup pine nuts
  • 1 cup extra virgin olive oil, as needed
  • Kosher salt, as needed
  • 1/2 cup Pecorino Romano
  • 1/2 cup Parmigiano-Reggiano


  1. Slice the garlic and blanch it in a small amount of boiling water for 1 minute if necessary.
  2. In a blender, combine the basil, garlic, pine nuts, and 3/4 cup of the oil and blend until crushed; season with salt to taste. Add more olive oil if needed for good consistency.

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