Luca's Trenette al Pesto
Inspired by the sun-drenched Italian Riviera, this vibrant Trenette al Pesto captures the essence of a simple, joyful meal by the sea. Fresh basil pesto coats delicate trenette pasta, intertwined with tender green beans and soft potato chunks, creating a symphony of textures and flavors that will transport you straight to Portorosso.
Directions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
- 2
While the water heats, prepare the pesto: In a food processor, combine basil, Parmigiano Reggiano, Pecorino Romano, pine nuts, and garlic.
- 3
Pulse until finely chopped, then with the motor running, slowly drizzle in 1/2 cup of olive oil until a smooth, vibrant green pesto forms; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 4
Add the cubed potatoes to the boiling water and cook for 5 minutes until just tender, but not mushy.
- 5
Add the trenette pasta and green beans to the pot with the potatoes, stirring gently to prevent sticking, and cook according to package directions, about 8-10 minutes, until the pasta is al dente and the beans are bright green and tender-crisp.
- 6
Before draining, reserve 1 cup of the starchy pasta water; then drain the pasta, potatoes, and green beans well.
- 7
Return the pasta, potatoes, and green beans to the empty pot or a large mixing bowl.
- 8
Add the prepared pesto, along with 1/4 cup of the reserved pasta water, and toss vigorously to thoroughly coat all ingredients, adding more pasta water a tablespoon at a time if needed to reach a creamy consistency.
- 9
Taste and adjust seasoning with additional salt and pepper if desired.
- 10
Serve immediately in warm bowls, garnished with extra grated Parmigiano Reggiano and a drizzle of fresh extra virgin olive oil.