If there is a dish capable of capturing the essence of Ligurian cuisine in a single bite, it is undoubtedly trenette enriched with pesto.
Don’t be misled by the unusual name: the term “enriched” refers to an old peasant practice, where pasta was fortified with wholemeal flour to make it more nutritious and filling. But the real strength of this recipe lies in the cooking technique.
Unlike many other first courses, here the green beans and the potatoes are not mere decorations or added at the end: they cook together with the pasta in the same pot.
This allows the starch from the potatoes to bind perfectly to the trenette, creating an incredibly creamy base that embraces the Genovese pesto without the need for cream or extra fats.
Preparing enriched trenette means bringing to the table a timeless classic, where the crunch of fresh green beans and the softness of the potatoes transform a simple pesto pasta into a complete, balanced first course.
It’s the ideal recipe for those who want to rediscover authentic, earthy flavors — perfect for Sunday lunch or a spring dinner that smells of fresh basil.
Below I leave you other typical Ligurian recipes, then — as always — right under the photo we’ll see how to prepare Enriched Trenette with Pesto 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 18 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Spring, Summer
Ingredients for Enriched Trenette with Pesto
- 14 oz trenette (preferably whole wheat)
- 7 oz potatoes (preferably yellow-fleshed (waxy))
- 5 oz green beans (fresh or frozen)
- 5 oz Genovese pesto (fresh)
- 1 handful coarse salt (for boiling the pasta)
- 1 tbsp extra virgin olive oil (optional)
- 1 tbsp pine nuts (for garnish)
Preparation — Enriched Trenette with Pesto
Start by trimming the green beans: remove the ends and any string, wash them well and cut them in half (or into three pieces if they are very long).
Peel the potatoes and slice them about 3/16 inch thick, then cut them into cubes or wedges that are not too large so they cook in the same time as the pasta.
Put a large pot with plenty of water on the stove. When it reaches a boil, add the coarse salt.
Drop the potatoes and the green beans into the boiling water first. Let them cook on their own for about 5 or 6 minutes.
After the first 5 minutes, add the trenette to the same pot with the vegetables, stirring well to prevent the pasta from sticking.
The pasta and the vegetables will finish cooking together, allowing the starch from the potatoes to bind to the pasta.
While the pasta cooks, put the pesto in a large bowl (never heat it in a pan, otherwise the basil will oxidize and turn bitter).
Add 2 or 3 tablespoons of pasta cooking water to the pesto to loosen it and make it creamy.
Drain the trenette, potatoes and green beans al dente. It is essential to reserve a little of the cooking water before draining everything.
Pour the pasta and vegetables into the bowl with the pesto and mix carefully and gently to avoid breaking the potatoes too much.
If necessary, add another splash of the pasta cooking water to obtain a silky, enveloping consistency, or a drizzle of extra virgin olive oil.
Finish each plate with a few whole pine nuts if you like an extra crunchy touch and a sprig of fresh basil.
Storage, tips and variations — Enriched Trenette with Pesto
In the refrigerator: Enriched trenette can be stored in an airtight container for up to 1 day.
How to reheat: Pesto tends to dry out a lot in the fridge. To revive the dish, warm it gently in a pan adding 1 tablespoon of hot water or a drizzle of oil, but be aware the basil aroma won’t be as intense as when freshly made.
Rich version: Add toasted pine nuts or shavings of aged Pecorino on top of the finished dish for a crunchy, bold note.
Version with green beans and cherry tomatoes: If you want an alternative without pesto, you can sauté the pre-boiled green beans and potatoes in a pan with cherry tomatoes and a clove of garlic.
Whole wheat version: For an even more rustic, fiber-rich dish, use 100% whole wheat pasta and double the amount of green beans.
One extra tip: For a perfect result, choose potatoes that tend to remain firm but release a bit of starch, so they create that typical creamy coating that makes this dish unique.
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FAQ (Questions & Answers)
Can I use other pasta shapes?
Certainly. If you can’t find trenette (or long narrow strips), you can use thick spaghetti, linguine or, if you prefer short pasta, trofie are the quintessential Ligurian alternative.
Will the potatoes fall apart while cooking?
It’s normal for the potatoes to release a bit of starch, and that’s precisely what makes the dish creamy. If you prefer more intact cubes, use yellow-fleshed (waxy) potatoes that hold together better during cooking.
Can I use frozen green beans?
Yes, if fresh ones are not available you can use frozen green beans. Drop them into the boiling water together with the potatoes while still frozen; the cooking times will remain practically unchanged.
