Trenette al Pesto Genovese

Name: Trenette al Pesto Genovese
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g trenette; 2 bunches basil; 40 g pine nuts; 1 garlic clove; 80 g Parmigiano-Reggiano; 80 ml olive oil; 150 g green beans; 2 potatoes; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Trenette al Pesto Genovese hails from the sun-soaked city of Genoa, where the Ligurian hills provide bountiful basil that forms the heart of this dish. Traditionally enjoyed during family meals or festive occasions, this pasta embodies the region's love for simplicity paired with bold flavors. Each ingredient tells a story of local pride and culinary tradition, making it a staple in Genoese kitchens.

The dish is a harmonious blend of trenette pasta coated with a rich, fragrant pesto made from fresh basil, pine nuts, and Parmigiano-Reggiano. The addition of tender green beans and potatoes adds texture and depth, creating a satisfying bite. Every forkful should evoke the balance of creamy, nutty, and herbal notes, enveloped in the silky embrace of high-quality olive oil.

Ingredients

400 gtrenette
2 bunchesbasil
40 gpine nuts
1garlic clove
80 gParmigiano-Reggiano
80 mlolive oil
150 ggreen beans
2potatoes
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt until the water tastes like the sea. This salted water will season the trenette as it cooks.
While the water heats, prepare the pesto. In a food processor, combine 2 bunches of basil leaves, 40 g of pine nuts, 1 peeled garlic clove, and 80 g of grated Parmigiano-Reggiano. Pulse until the mixture is finely chopped.
With the processor running, slowly drizzle in 80 ml of olive oil until the pesto is smooth and emulsified. Taste and adjust with fine sea salt if needed, ensuring the flavors are vibrant and balanced.
Peel and dice 2 potatoes into small cubes. Trim and cut 150 g of green beans into bite-sized pieces. Add the potatoes to the boiling water and cook for about 5 minutes until they start to soften.
Add the trenette and green beans to the pot with the potatoes. Boil together until the pasta is just shy of al dente, stirring occasionally to prevent sticking. The pasta should be tender but still have a slight bite.
Before draining, reserve a cup of the starchy cooking water. This water will help bind the sauce to the pasta.
In a wide pan, combine the drained pasta, potatoes, and green beans with the pesto. Toss everything together over low heat, adding reserved pasta water a little at a time until the sauce coats the pasta smoothly and evenly.
Taste for seasoning, adjusting with more salt if necessary. Serve the Trenette al Pesto Genovese hot, with an extra sprinkle of Parmigiano-Reggiano if desired, ensuring each bite is a harmonious blend of flavors and textures.