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Pesto and Trenette alla Genovese

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Ingredients Method

Ingredients
  

  • Pesto:
  • 50 g basil leaves 1 big pot
  • 35 g pine nuts
  • 1 garlic clove
  • 1/2 cup extra virgin olive oil
  • Trenette:
  • 100 g green beans
  • 250 g potatoes
  • 350 g trenette or linguine or spaghetti
  • 3 or 4 tbsp pesto sauce
  • salt
  • 30 gr pecorino cheese
  • 30 gr parmesan cheese

Method
 

  1. Pesto:
  2. Wash the basil and dry it very gently.
  3. In the blender add the pine nuts and crush a little bit, than add the basil and the crushed garlic.
  4. Blend everything adding the oil until you have a thick paste.
  5. You can keep the sauce in the fridge up to a week cover with a layer of olive oil.
  6. Trenette:
  7. Wash the potatoes and the green beans and cut in regular cubes.
  8. Bring a large pan of salted water to the boil and cook the potatoes for about ten minutes, then add the pasta and the green beans. While the pasta is cooking prepares a bowl with the pesto sauce, the grated cheeses and a little bit of water from the pasta pan until nice and creamy. Season it at taste.
  9. When the pasta is al dente drain it and put in the bowl with the previously prepared mix. Serve immediately.