What could be more Genoese than a plate of Trenette with Pesto, Green Beans, and Potatoes? Maybe gnocchi or mandilli de saea! However, trenette is the most cooked. Perfect for being seasoned with Genoese pesto made with DOP basil, enriched with chopped green beans and potatoes. Follow the step-by-step recipe.
Recipe from 04/19/2017 updated
Other Genoese cuisine recipes by clicking the links below
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
Ingredients
- 6 oz pasta (trenette type)
- 2 potatoes (small)
- 3.5 oz green beans
- 0.7 oz pine nuts (toasted)
- 7 oz Genoese pesto
Tools
The recipe includes IconA Affiliate links
- Food Scale
- Pot
- Immersion Blender
Steps
You can buy ready-made pesto or make it yourself following the explanations
Start by preparing the pesto with good quality Prà basil, well washed and dried. To prevent it from overheating, keep the blender’s glass in a pot with ice water. Place the oil, pine nuts, and garlic without the germ in the glass and start blending. Add the basil leaves and continue blending with intervals (so the blades don’t heat) until a nice creamy texture is formed.
Add salt, grated Parmesan, and Pecorino cheese, and mix. Cover the surface with a drizzle of oil to prevent it from turning black with air exposure. If you’re skilled with a mortar, use it! The pesto will taste better. Peel and chop the potatoes. Wash the green beans, trim them, and remove the string. Place the halved green beans in a pot full of water and bring to a boil. When it starts boiling, add the potatoes and salt. When they are halfway cooked, add the pasta. Drain, season with pesto, and dilute with a bit of pasta cooking water. Garnish with pine nuts toasted in a small pan.
