Ligurian pasta trenette with pesto and vegetables
4 servings
20 minutes
Ligurian trenette pasta with pesto and vegetables is the embodiment of Mediterranean culinary elegance. Originating from Liguria, this recipe combines the freshness of basil, the rich aroma of garlic, and the nutty depth of pine nuts in a pesto sauce that gently coats the pasta. The addition of potatoes and green beans makes the dish not only hearty but also rich in texture. Perfect al dente pasta, butter, and grated Parmesan complete the composition, giving it a velvety richness of flavor. This dish is ideal for warm summer dinners on the terrace, pairs well with white wine, and awakens a gastronomic love for Italian cuisine with the first bite.
1
Peel the potatoes (2 large ones), cut them into small pieces, and boil for about 10 minutes; add green beans 3 minutes before the end of cooking.
- Potato: 2 pieces
- Green beans (frozen): 100 g
2
Once boiled, drain the vegetables, saving the water. Cook the pasta in that water until al dente. You can add dried basil and olive oil to the pasta water.
- Linguine Pasta: 500 g
- Olive oil: to taste
3
Drain the pasta, save a little water — it may be needed to dilute the sauce.
- Linguine Pasta: 500 g
4
I recommend making pesto yourself: for a bunch of basil (can be half with cilantro) 3 cloves of garlic, add a handful of pine nuts; in a blender, pour olive oil in a thin stream to the desired consistency, salt, pepper. Finally, add grated parmesan or pecorino.
- Pesto: 200 g
- Pine nuts: 50 g
5
Mix the pasta with potatoes and beans, add a bit of butter, gently combine with the sauce, and generously sprinkle with parmesan and freshly ground pepper.
- Potato: 2 pieces
- Green beans (frozen): 100 g
- Butter: to taste
- Parmesan cheese: 100 g
6
Drizzle the pasta with olive oil.
- Olive oil: to taste