Trenette al Pesto

🛒 Ingredients

• Trenette pasta 180 g · 280 kcal
• Fresh basil leaves 30 g · 7 kcal
• Pine nuts 8 g · 54 kcal
• Garlic clove 2 g · 3 kcal
• Parmesan cheese, grated 15 g · 59 kcal
• Pecorino Sardo cheese, grated 5 g · 20 kcal
• Extra virgin olive oil 30 g · 265 kcal
• Fresh green beans, trimmed 40 g · 12 kcal
• Potato, peeled and diced 50 g · 38 kcal

👨‍🍳 Instructions

1. To make the pesto, combine basil leaves, pine nuts, garlic, both cheeses, and a pinch of salt in a mortar and pestle (or food processor). Gradually add olive oil while grinding until a smooth, vibrant green paste forms.
2. Bring a large pot of salted water to a rolling boil. Add the diced potatoes and cook for 3-4 minutes.
3. Add the green beans and trenette pasta to the pot with the potatoes. Cook according to pasta package directions until al dente, usually about 8-10 minutes.
4. Before draining, reserve about 1/2 cup (120ml) of the starchy pasta cooking water. Drain the pasta, potatoes, and green beans well.
5. Transfer the drained pasta, potatoes, and green beans back to the pot. Add the pesto and mix thoroughly, adding a splash of the reserved pasta water if needed to achieve a creamy consistency.
6. Serve immediately, garnished with extra grated Parmesan or Pecorino cheese, if desired.