This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
Simple but authentic. This is originally from Liguria and I haven’t changed the recipe from what I remember eating at all! Quick and easy to make: This recipe comes together in 30 minutes, and better yet, just needs one pot! Filling but light. The addition of potatoes and green beans makes this a filling meal, but not too heavy!
📋 Ingredients and notes
You’ll need trenette, potatoes, green beans, Pecorino Romano, Parmesan, salt and black pepper in addition to basil pesto.
Notes and Variations
Homemade versus storebought pesto: Homemade pesto brings a whole new level of flavor to the recipe, but you can definitely just buy the pesto in a pinch! Trenette versus linguine: Trenette is a long pasta that’s very similar to linguine. If you can’t find trenette, you can totally use linguine. Parmesan versus Pecorino: This recipe uses both types of cheeses (make sure they’re vegetarian!) - but you can use just one if you want.
P.S., Check out my pesto alla Genovese recipe for all the tips to make the best homemade pesto, or make this vegan kale pesto! If you want something a bit non-traditional, you can also try this pea shoot pesto or even my broccoli pesto! All are delicious!
📖 How to make trenette al pesto
Cook the pasta and vegetables
Peel potatoes and cut them into small cubes. Chop up green beans into small segments. Add salt to water in a large pot and bring it to a rolling boil. Add the potatoes to the pot of water and cook for about 3-5 minutes.Then, add trenette (or linguine) and cook based on package directions. Add the green beans with 5 minutes to spare. Reserve some pasta water from the pot.
Make homemade pesto
If you’re using storebought pesto, you can skip this step. Otherwise, add basil (or one of these basil substitutes), garlic cloves, parmesan, and a pinch of salt to a food processor or mortar and pulse into a coarse mixture. Slowly add olive oil to emulsify into pesto.
Assemble the pasta
Drain the pasta and vegetables into a bowl. Add pesto and toss evenly. Serve with some grated parmesan and basil leaves or dry basil for garnish!
🍴 Serving and storage suggestions
You can store this pasta in the fridge for up to a day, but I recommend making it fresh if possible! If you like this recipe, check out my other authentic Italian recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
