Trenette with Pesto, Potatoes and Green Beans

Name: Trenette with Pesto, Potatoes and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed fresh basil leaves (about 2 bunches); 1/2 cup olive oil (preferably extra-virgin); 6 tablespoons freshly grated Pecorino Romano cheese (about 1 ounce); 6 tablespoons freshly grated Parmesan cheese (about 1 ounce); 1/4 cup pine nuts, toasted; 1 1/2 teaspoons minced garlic; 2 medium russet potatoes (about 3/4 pound), peeled, cut into 1/2-inch cubes; 6 ounces green beans, trimmed, cut into 3-inch lengths; 1 pound trenette; Additional freshly grated Pecorino Romano cheese

Servings: persons

1
Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor.
2
Season pesto to taste with salt and pepper.
3
(Pesto can be prepared 2 days ahead.
4
Press plastic wrap onto surface of pesto and refrigerate.)
5
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes.
6
Using slotted spoon, transfer potatoes to large bowl.
7
Add green beans to same pot and cook until crisp-tender, about 3 minutes.
8
Using slotted spoon, transfer to bowl with potatoes.
9
Cook pasta in same pot until tender but still firm to bite.
10
Drain, reserving 1/2 cup cooking liquid.
11
Transfer pasta to bowl with potatoes and green beans.
12
Whisk reserved 1/2 cup cooking liquid into pesto.
13
Add pesto to pasta mixture and toss thoroughly to coat.
14
Transfer pasta to large platter.
15
Serve, passing additional Pecorino Romano separately.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup packed fresh basil leaves (about 2 bunches), 1/2 cup olive oil (preferably extra-virgin), 6 tablespoons freshly grated Pecorino Romano cheese (about 1 ounce), 6 tablespoons freshly grated Parmesan cheese (about 1 ounce), and more.

Yes, Trenette with Pesto, Potatoes and Green Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!