Perp: 45 minutes
Cook: 10 minutes
- 320 g trenette
- 200 g green beans
- 120 g potatoes
- 100 g green beans
For 120-140 g of pesto:
- 35 g basil
- 35 g extra virgin olive oil
- 25 g parmigiano reggiano
- 15 g pecorino romanno
- 15 g pine nuts
- 1 clove garlic
- 1 pinch coarse salt
- basil to taste
First, prepare the pesto: rinse the basil leaves under cold running water, then dry them on a cloth by dabbing and rubbing gently.
Mush the garlic without the core in a mortar until you get a cream. Add the pine nuts and continue to mush in mortar to reduce them to a paste.
Add the basil leaves and the coarse salt and continue to pound until you have obtained a creamy and homogeneous consistency, and add the pecorino in small pieces.
Now add the parmigiano and pound again to incorporate the cheese into the mixture. Finally, pour the oil and swirl the pestle for a few more moments. Set the pesto aside and put a saucepan on the stove to boil salt.
Peel the potatoes and cut them into cubes, leave the green beans whole. When the water has boiled, pour the trenette.
After 2-3 minutes add the green beans and the potatoes; cook for the remaining cooking time of the trenette.
Meanwhile, pour the pesto into a bowl and dilute it with a little pasta cooking water.
When the pasta is cooked, transfer it to the bowl with the pesto along with the green beans and potatoes. Stir well to mix everything together. Garnish with a few basil leaves and serve your trenette with pesto potatoes and green beans.
If you don’t have trenette you can use linguine.
The beans can be crushed if that is preferred, the recipe above gives the beans a crunchy texture.