Trenette al Pesto with Potatoes and Green Beans
Inspired by techniques from Serious Eats and NYT Cooking.
A Ligurian classic of basil pesto tossed with trenette, tender potato and green beans, all cooked together in the same pot.
Always check the labels of the products you use.
Method
- 1
Toast the Pine Nuts. Toast the pine nuts in the dry frying pan over medium-low heat for 3-4 minutes until pale gold, then leave to cool. A light toasting brings out their natural oils and gives the pesto a rounder, nuttier flavour.
- 2
Pound the Pesto. Pound the garlic with the coarse salt to a paste, then add the pine nuts and pound again, followed by the basil leaves a handful at a time, working them against the sides of the mortar. Pounding bruises the basil gently so it releases its oils without the leaves darkening or turning bitter, which can happen with hard chopping or blending.
- 3
Stir In Cheese and Oil. Stir in both cheeses, then add the olive oil in a thin stream, stirring until creamy, before tipping the pesto into the serving bowl.
- 4
Cook Potato in the Pasta Water. Bring 3 litres of water to the boil with the salt, add the potato cubes and boil for 4 minutes. Giving the potato a head start means it's properly tender by the time the pasta and beans are done.
- 5
Add Beans and Pasta Together. Add the green beans and trenette together and cook for the pasta's packet time, stirring in the first minute, until the pasta is al dente and the potato is tender enough to crumble a little at the edges. The crumbling potato breaks down slightly into the water, helping thicken the sauce once everything is combined.
- 6
Combine with the Pesto. Reserve 240ml of the pasta water and drain everything, then add the pasta, potato and beans to the pesto with 60ml of the water, tossing off the heat until creamy, adding more water by the tablespoon as needed. Tossing off the heat protects the pesto's fresh basil flavour, which dulls quickly if cooked.
- 7
Serve. Serve with the remaining Parmesan scattered over the top.
Storage
Best eaten fresh, as the basil pesto discolours and loses flavour on standing; keep covered in the fridge for up to a day if needed. Serve leftovers cold or only gently warmed through, as high heat will dull the pesto's colour and flavour. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- mortar and pestle or small food processor
- small dry frying pan
- large heatproof serving bowl
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 722 kcal |
| Protein | 21.1 g |
| Carbohydrate | 85.4 g |
| of which sugars | 4.4 g |
| of which free sugars | 0 g |
| Fat | 33.3 g |
| of which saturates | 6.3 g |
| Fibre | 5.3 g |
| Salt | 1.85 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
