My F&W
quick save (...)

Trenette with Pesto and Haricots Verts

  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

This dish from Italy's Ligurian region is traditionally made with pesto, potatoes, green beans and a thin, flat pasta called trenette—Italian for ribbons—that resembles linguine. Barbara Lynch omits the potatoes.

Plus: More Pasta Recipes and Tips

  1. 3/4 cup pine nuts (about 3 1/2 ounces)
  2. 2 garlic cloves
  3. 4 1/2 cups loosely packed basil leaves
  4. 1 cup flat-leaf parsley leaves
  5. 1 stick (4 ounces) unsalted butter, softened
  6. 2 tablespoons extra-virgin olive oil
  7. 1/3 cup freshly grated Parmesan cheese
  8. Salt and freshly ground pepper
  9. 1 pound trenette or linguine
  10. 1/2 pound haricots verts, halved crosswise
  1. Set a small skillet over moderately high heat. Add 1/4 cup of the pine nuts and toast, stirring constantly, until golden, about 4 minutes. Transfer to a plate.
  2. Meanwhile, in a food processor or blender, pulse the remaining 1/2 cup of pine nuts with the garlic until finely chopped. Add the basil, parsley, butter and olive oil and process until the basil is minced. Add the Parmesan and process to a thick puree. Season the pesto sauce with salt and pepper.
  3. In a large pot of boiling salted water, cook the pasta until almost al dente. Add the haricots verts and cook for about 1 minute longer. Drain well.
  4. In a warmed large bowl, toss the hot pasta and haricots verts with the pesto until well coated. Sprinkle with the toasted pine nuts and serve.
Make Ahead The pesto sauce can be refrigerated for up to 2 days with plastic wrap pressed directly on the surface.

Suggested Pairing

The creamy, nutty pesto calls for a substantial, fresh, spicy white made from the Pigato grape. Try one from Italy's Ligurian region.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.