Ligurian Pasta Trenette
by Tori Avey
1 lb. red new potatoes, peeled
1 lb. green beans, trimmed and halved
1 lb. linguini or tagliatelle pasta
1 cup pesto sauce
Extra virgin olive oil or melted butter
Grated parmesan or pecorino cheese
Total Time: 45 Minutes
Place a large pot of salted water to boil. Slice the peeled potatoes into 1⁄2 inch pieces. Put the potatoes and the green beans into the pot of boiling salted water. Cook for about 10 minutes, or until the potato pieces are tender. Remove vegetables from the pot with a slotted spoon.
Return water to a boil. Cook the pasta in the boiling water according to package directions to desired tenderness.
Reserve 1 cup of the pasta water, then drain the pasta. Return pasta to empty pot along with the cooked vegetables.
In a medium mixing bowl, combine 1 cup of basil pesto with a 1⁄2 cup of the reserved pasta water and 3 tbsp extra virgin olive oil or melted butter (butter tastes better!). Add additional water to create a thinner sauce, if desired.
Pour the liquefied sauce over the pasta and vegetables, toss to coat. Serve immediately. Garnish each serving with grated parmesan or pecorino cheese.
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