Trenette with Pesto, Beans and Potatoes


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  • Servings: 6


  • 2 cups packed basil leaves
  • 3 tablespoons Italian pine nuts
  • 1 garlic clove, crushed
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Kosher salt and freshly ground pepper
  • 3/4 pound baby red potatoes
  • 3/4 pound haricots verts
  • 1 pound trenette pasta or linguine fini

How to make this recipe

  1. In a food processor, pulse the basil leaves with the pine nuts and garlic until a paste forms. Add the olive oil and puree until smooth. Transfer the pesto to a small bowl. Stir in the 1/4 cup of Parmigiano-Reggiano and season with salt and pepper.

  2. In a medium saucepan, cover the potatoes with water and bring to a simmer. Cook over moderate heat for about 15 minutes, until tender. Drain and let cool slightly. Cut the potatoes in half.

  3. In a large pot of salted boiling water, cook the haricots verts until al dente. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Add the pasta to the pot and cook over high heat until al dente. Drain the pasta and transfer it to a large bowl. Add the cooked potatoes, beans and the pesto and toss well to coat. Season with salt and pepper and serve, passing additional Parmigiano-Reggiano at the table.

Suggested Pairing

Brisk, slightly nutty Soave.

Contributed By Photo © David Malosh

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