Trenette al Pesto is a traditional pasta dish from Liguria, where Basil Pesto was born. The classic addition of green beans and potatoes adds a nutritious and hearty twist to the usual Pesto Pasta. This dish is perfect for a quick weeknight dinner or a weekend lunch with family and friends.
This post may contain affiliate links, which means I may make a small commission off items you purchase at no additional cost to you.
The addition of potatoes and green beans is part of the traditional recipe and it's a good way to sneak extra veggies in your meal. The potatoes will make the pesto more creamy with their starch and the green beans will blend in with their green color but give you a different consistency and addition of flavor in every bite.
To eat this dish in all its traditional glory, you should also use a traditional pasta shape. The perfect pasta for pesto is, of course, Trofie, the traditional pasta shape from Liguria, the same as pesto. Check this recipe on how to make Trofie and Pesto from scratch. But another less known traditional combination is with Trenette or Linguine (if you watched the Pixar movie Luca, you'll surely know about Trenette al Pesto!). Another great combo that I love is Potato Gnocchi with Pesto.
Jump to:
Ingredients
- Pasta: Trenette are a traditional Ligurian pasta shape that are much similar to Linguine. You can also use spaghetti or Fettuccine or the classic Trofie. Whole wheat or gluten-free pasta are great alternatives.
- Pesto: Use homemade or store-bought pesto. Homemade pesto offers a fresh and vibrant flavor, while store-bought is convenient for a quick meal.
- Green Beans: Fresh green beans add a crunchy texture and vibrant color. Trim the ends and cut them into bite-sized pieces.
- Potatoes: Use small Yukon Gold or red potatoes. They hold their shape well and have a creamy texture.
- Salt: Essential for seasoning the pasta water and enhancing the overall flavor.
- Pepper: Freshly ground black pepper adds a subtle kick to the dish.
- Pine Nuts: Pine nuts are a key ingredient in basil pesto, so toasted pine nuts are a perfect topping to this dish for extra flavor and crunch.
- Parmesan cheese: Parmesan cheese is also a staple in basil pesto and a perfect topping for any pasta dish!
Substitutions
- Nuts: If you're allergic to pine nuts or prefer a different flavor, you can use walnuts, almonds, or cashews in your pesto.
- Cheese: For a dairy-free option, substitute Parmesan with nutritional yeast.
- Vegetables: Feel free to add or replace green beans with other vegetables like broccoli, zucchini, or asparagus.
- Pasta: Substitute regular pasta with whole wheat, gluten-free, or chickpea pasta for added nutrition.
Variations
- Vegan Pesto Pasta: Use vegan Parmesan cheese or nutritional yeast in the pesto. Omit the cheese entirely for a lighter version.
- Pesto Pasta Salad: Serve the dish cold as a pasta salad. It's perfect for picnics and potlucks.
- Spicy Pesto Pasta: Add red pepper flakes or a dash of hot sauce for a spicy kick.
Instructions with Photos
Step 1. Chop the potatoes and green beans and boil them in salted water. Add the pasta halfway through the cooking.
Step 2. Drain the pasta and veggies, and add the basil pesto. Serve immediately.
Serving Suggestions
Serve your Trenette al Pesto with Green Beans and Potatoes with a side of crusty bread and a fresh garden salad. A glass of chilled white wine or sparkling water with a slice of lemon complements the dish beautifully. For an extra touch, sprinkle some extra Parmesan cheese and a few fresh basil leaves on top before serving.
Storage and Reheating
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the pasta in a skillet with a splash of water or olive oil over medium heat. Stir occasionally until heated through. Alternatively, you can microwave it in a microwave-safe dish, stirring every minute to ensure even heating.
FAQs
Yes, pesto can be made up to a week in advance and stored in the refrigerator in an airtight container. You can also freeze pesto for up to three months.
Use gluten-free pasta and ensure that the pesto ingredients are free from gluten contamination.
Though the traditional recipe only has green beans and potatoes, feel free to add vegetables like cherry tomatoes, spinach, or bell peppers for added flavor and nutrition.
Related Recipes
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- In a small pan, add the pine nuts and turn up the heat. Toss them once in while until they are toasted on both sides.
- Peel and cut the potatoes into small cubes. Clean the green beans and also chop them into 1 inch pieces.
- Bring a large pot of salted water to boil, then toss the potatoes and green beans and cook for about 20 minutes.
- Halfway through the cooking, add the pasta to the pot and cook until al dente (follow package instructions). Drain the pasta and the veggies at the same time. Keep aside a little bit of cooking water.
- Put the pasta back in the empty pot and add the pesto. Mix well, adding a little bit of the water to loosen up the sauce.
- Serve immediately, adding the toasted pine nuts on top and freshly grated Parmigiano cheese.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
Have you tried this recipe?
Let us know how it was and don't forget to share it!Send this Recipe to your Email!
We'll email this post to you, so you can come back to it later!
Lidija says
wow! so simple and yet so delicious! I loved it, thank you!