Trenette al Pesto (Trenette con Il Pesto)
Instructions
Prepare the pesto.
Wash the basil leaves and dry them gently with a cloth.
Put in Blender garlic peeled and cut into thin slices, pine nuts, walnuts Pecans and blend the mixture; combine the chopped basil leaves and salt and blend.
pour the oil and blend until obtaining a smooth sauce.
Stir in the Parmesan cheese and the grated pecorino cheese; pour the pesto in a bowl and keep it aside.
Check the beans, remove filaments, wash them and cut them into pieces of approximately 3 cm in length.
Peel and cut the potatoes into sticks, then keeping them immersed in cold water to prevent blackening.
Meanwhile, bring plenty of water to a boil, add salt and cook the trenette al dente; Add the green beans and potato sticks 7-8 minutes before the end of cooking.
Add the pesto 2-3 tablespoons of the pasta cooking water and stir thoroughly.
Drain the trenette with vegetables, seasoning them with pesto and serve immediately.
Wine: Vermentino (white-Liguria) served at 10° c.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 150 g of green beans
- 1 potato
- 100 g of basil leaves
- 1 clove of garlic
- 30 g of pine nuts
- 3 walnut kernels
- 2 tablespoons of grated parmesan cheese
- 2 tablespoons of grated pecorino cheese
- 150 g of olive oil extra virgin
- Salt