35 minutes
A symphony of fresh basil pesto, tender potatoes, crispy green beans, and long, thin pasta.
Basil, Fresh, young
cups
Pine Nuts, Raw
cups
Garlic Clove, Crushed
each
Parmigiano Reggiano Cheese, Freshly grated
cups
Small Potatoes, Peeled and thinly sliced
0 lb
Fresh Green Beans, Cut into 1-inch lengths
0 lb
Trenette Pasta
0 lb
1. Make Pesto
In a food processor, combine basil leaves, pine nuts, salt, and garlic cloves. Process while gradually adding extra-virgin olive oil until the mixture becomes a paste. Add Parmigiano Reggiano cheese and blend until creamy.
2. Boil Potatoes
In a large pot of boiling salted water, cook small, peeled, and thinly sliced potatoes for about 5 minutes until they start to become tender.
3. Add Green Beans
Add fresh green beans to the pot with the potatoes and let them cook for 5 minutes until they are tender but still have a crunch.
4. Cook Pasta
Add trenette pasta to the pot and cook, stirring occasionally, until al dente. Drain the pasta along with the potatoes and green beans.
5. Combine and Serve
In a preheated serving bowl, combine the drained pasta, potatoes, and green beans with the homemade pesto. Toss until everything is well coated and serve hot.
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