How To make Trenette with Pesto, Potatoes and Green Beans
1 cup packed fresh basil leaves
1/2 cup olive oil
6 tablespoons freshly grated pecorino romano cheese
6 tablespoons freshly grated parmesan cheese
1/4 cup pine nuts
toasted
1 1/2 teaspoons minced garlic
2 medium russet potatoes :
peeled cut into
-- 1/2-inch cubes 6 ounces green beans trimmed cut into
:
3-inch lengths 1 pound trenette pasta -- or linguine
freshly grated pecorino romano cheese
Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toaste d pine nuts and minced garlic in processor. Season pesto to taste with salt an d pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surfac e of pesto and refrigerate.)
Cook potatoes in large pot of boiling salted water until just tender, about 5 m inutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon , transfer to bowl with potatoes. Cook pasta in same pot until tender but stil l firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bo wl with potatoes and green beans.
Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture a nd toss thoroughly to coat. Transfer pasta to large platter. Serve, passing a dditional Pecorino Romano separately.
Notes: Basil is one of the favorite ingredients of the Italian region of Liguri a, and there is no place in the world where it is more fragrant or put to such delicious use. It's the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Roma no cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans.
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Binging with Babish: Trenette Al Pesto from Luca
This week, we're taking a crack at a Ligurian classic, beautifully portrayed in Pixar's Luca: toothsome pasta tossed in a bright, fresh basil pesto, dotted with creamy potatoes and crisp green beans. How could I possibly screw this one up? Let's find out in the comments!
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Trenette al Pesto (Pasta from the Movie Luca)
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Pasta with pesto green beans and potatoes, pasta con pesto fagiolini e patate | Italian cooking mama
Would you like to make a delicious pesto using just a knife? Watch at the tutorial!????
Ingredients list: (for 4 persons)
320g (11,29 oz) (0,71lb) linguine or spaghetti
50/60 basil leaves
8 walnuts
1 garlic clove
3 tbsp parmigiano or pecorino
Half a big potato or 1 little one
3 fistfuls green beans
Salt
Olive oil
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Spaghetti, green beans, potatoes and pesto. Vegetarian, really tasty
A vegetarian dish, that is prepared with fresh green beans, potatoes, pesto and spaghetti. It is rather unusual and tastes really good with an easy to realize sauce, as here in Germany we like sauces.
Ingredients for 2 persons:
300 g green bush-beans
200 g potatoes
180 g fresh or 150 g store-bought dry spaghetti
app. 8 teaspoons pesto
2 - 4 tablespoons olive oil
basil for decoration
Please keep in mind: the green beans have to be cooked apart from the potatoes and spaghetti. Their cooking liquid has to be discarded completely, because green beans contain a hard to digest substance that dissolves into the water and gets lost by discarding it. That is why they should always be cooked properly and never be eaten raw.
Cooking time with store-bought, dry spaghetti:
potatoes 4 min.
potatoes + spaghetti 9 min.
makes in total =13 min.
cooking time with fresh spaghetti:
potatoes 10 min.
potatoes + spaghetti 3 min.
makes in total = 13 min. Guten Appetit!
TRENETTE AL PESTO, PATATE E FAGIOLINI, l’intramontabile piatto ligure preparato dallo CHEF Panizza!
Si sa, col Pesto ci sta bene proprio tutto! Ma è LA TRENETTA il formato di pasta tipicamente usato nella ricetta originale! Ormai pochissimi pastifici lo realizzano ancora, ma non temete: potrete usare anche linguine o bavette! Pronti a scoprire tutti i segreti del piatto più noto e amato della cucina ligure?
00:00 – PRESENTAZIONE
00:12 – PREPARAZIONE PESTO
04:09 – TAGLIO ALTRI INGREDIENTI
04:20 – COTTURA PASTA
04:50 – COME SCIOGLIERE IL PESTO
05:05 – CONTIMENTO PASTA DIRETTAMENTE IN CIOTOLA
05:22 – IMPIATTAMENTO
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI E PROCEDIMENTO:
★ INGREDIENTI
Trenette 320 g
Fagiolini 200 g
Patate 120 g
Fagiolini 100 g
PER 120-140 G DI PESTO ALLA GENOVESE
Basilico Genovese DOP 35 g
Olio extravergine d'oliva Ligure DOP 35 g
Parmigiano Reggiano DOP Stravecchio 25 g
Pecorino sardo Fiore Sardo 15 g
Pinoli 15 g
Aglio 1 spicchio
Sale grosso 1 pizzico
PER GUARNIRE
Basilico q.b.
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► PRIMI PIATTI: TUTTE LE RICETTE
► LE RICETTE DEGLI CHEF
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Pesto pasta with potatoes and green beans
Not very often you see a recipe that has pasta with potatoes BUT here it is! Originating in Liguria, Italy this dish will warm you up right down to your toes. Did someone say comfort food? Click here for the recipe;