Ligurian Pasta Trenette: Authentic, Weeknight-Friendly Italian Comfort

This classic Ligurian dish does just that simple, fragrant pesto tossed with trenette, plus tender potatoes and green beans cooked right in the pasta water. It’s bright, herby, and deeply satisfying. This recipe is special because it celebrates fresh basil and olive oil and cooks everything together so flavors mix naturally the way families in Genoa have done for generations.

This Ligurian Pasta Trenette is a fresh, herbal pasta with a silky texture from real Genovese pesto. The pasta is paired with tender potato cubes and crisp-green beans, so each bite has a mix of soft and bright crunch. It’s fast, uses simple ingredients, and feels like comfort without fuss. Make it when you want real flavor with little stress your kitchen will smell like a sunny Italian garden.

Why You’ll Love This Recipe

• Ready in about 30 minutes great for busy weeknights.
• Made with pantry and fridge staples (or a jar of good pesto).
• One-pot vibe: cook potatoes, beans, and pasta in the same water for easy cleanup.
• Fresh, bright, and family-friendly a true classic. Check out more best pasta recipes if you love quick, comforting pasta ideas.

Ingredients of Ligurian Pasta Trenette

For the Pesto (makes about 1 cup)

• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts, lightly toasted (or walnuts for a budget swap)
• 1 garlic clove, peeled (or 2 small cloves)
• 1/2 cup extra-virgin olive oil
• 1/3 cup grated Parmigiano-Reggiano
• 2 tbsp grated Pecorino Romano (optional but traditional)
• Salt, a pinch (to taste)
• Freshly ground black pepper, a pinch

For the Pasta and Veggies

• 12 oz (340 g) trenette pasta (or linguine)
• 2 medium Yukon gold potatoes (about 10 oz / 300 g), peeled and cut into 1/2-inch cubes
• 8 oz (225 g) green beans, trimmed and cut in half
• Salt for the pasta water
• Extra grated Parmigiano and a drizzle of olive oil to serve
• Lemon zest (optional, for brightness)

Step-by-Step Instructions of Ligurian Pasta Trenette

1. Make the pesto: Blend basil, pine nuts, garlic, and a pinch of salt in a food processor. With the motor running, add olive oil in a steady stream until silky. Stir in Parmigiano and Pecorino. Taste and adjust salt.
2. Bring a large pot of salted water to a boil. Add the diced potatoes and cook 5 minutes.
3. Add the green beans to the pot and cook 2 minutes.
4. Add the trenette and cook until al dente, following the pasta package time but tasting a minute earlier the potatoes should be tender too.
5. Reserve 1 cup of the pasta cooking water, then drain the pasta, potatoes, and beans.
6. Return pasta and vegetables to the pot off the heat. Add 3–4 tablespoons of pesto and a splash of reserved pasta water.
7. Toss vigorously, adding more pasta water as needed to coat the pasta in a glossy sauce.
8. Serve immediately with extra grated cheese, a drizzle of olive oil, and optional lemon zest for a fresh lift.

Tips for Success

• Use very fresh basil for the brightest pesto flavor.
• Save enough pasta water the starch helps make a smooth sauce.
• Toast pine nuts briefly on low heat to bring out their flavor, but don’t burn them.
• Taste and adjust salt only after adding cheese, since Parmigiano adds saltiness.

Substitutions & Variations of Ligurian Pasta Trenette

To Make It Vegan/Gluten-Free:

• Use gluten-free trenette or spaghetti for a gluten-free dish.
• Make vegan pesto: swap cheese for 3 tbsp nutritional yeast and use toasted walnuts or almonds instead of pine nuts. Add a pinch more salt to taste.

Variations:

• Stir in cherry tomatoes at the end for a juicy pop.
• Add cooked shrimp or flaked salmon on top for extra protein.
• Fold in a spoonful of ricotta for a creamier finish.

Storage Instructions of Ligurian Pasta Trenette

Refrigerator:

• Store leftovers in an airtight container for up to 2–3 days. Pesto will darken slightly but will still taste good.

Freezer:

• Freeze leftover pesto separately in an ice-cube tray for up to 3 months. Cooked pasta with potatoes and beans does not freeze well it becomes soft.

Make-Ahead:

• Make the pesto a day ahead and keep it chilled. Trim and cut vegetables the day before to save time.

Frequently Asked Questions (FAQ) of Ligurian Pasta Trenette

What is the difference between trenette and linguine?

• Trenette is slightly thicker and from Liguria; linguine is similar and works as a substitute if you can’t find trenette.

Can I use store-bought pesto?

• Yes. A good jarred pesto works fine adjust salt and add a splash of olive oil or lemon to freshen it.

How do I reheat leftovers without drying them out?

• Gently warm in a skillet with a splash of water or olive oil. Add a little extra pesto or cheese to bring back the creaminess.

Final Thoughts

Ligurian Pasta Trenette is an easy way to enjoy bright basil, good olive oil, and hearty veggies all in one bowl. It’s perfect for busy nights when you want real flavor with little fuss. Try it, tell me how it turned out, and leave a comment and a star rating your feedback helps others find this little taste of Italy.

Ligurian Pasta Trenette

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A classic Ligurian dish featuring trenette pasta tossed with homemade pesto, tender potatoes, and green beans for a fresh and satisfying meal.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts, lightly toasted
• 1 garlic clove, peeled
• 1/2 cup extra-virgin olive oil
• 1/3 cup grated Parmigiano-Reggiano
• 2 tbsp grated Pecorino Romano (optional)
• Salt, a pinch (to taste)
• Freshly ground black pepper, a pinch
• 12 oz trenette pasta (or linguine)
• 2 medium Yukon gold potatoes (about 10 oz), peeled and cut into 1/2-inch cubes
• 8 oz green beans, trimmed and cut in half
• Salt for the pasta water
• Extra grated Parmigiano and a drizzle of olive oil to serve
• Lemon zest (optional)

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Instructions

1. Make the pesto: Blend basil, pine nuts, garlic, and a pinch of salt in a food processor. With the motor running, add olive oil in a steady stream until silky. Stir in Parmigiano and Pecorino. Taste and adjust salt.
2. Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5 minutes.
3. Add the green beans to the pot and cook for 2 minutes.
4. Add the trenette and cook until al dente, following the pasta package time but tasting a minute earlier; the potatoes should be tender too.
5. Reserve 1 cup of the pasta cooking water, then drain the pasta, potatoes, and beans.
6. Return pasta and vegetables to the pot off the heat. Add 3–4 tablespoons of pesto and a splash of reserved pasta water.
7. Toss vigorously, adding more pasta water as needed to coat the pasta in a glossy sauce.
8. Serve immediately with extra grated cheese, a drizzle of olive oil, and optional lemon zest for a fresh lift.

Notes

Use very fresh basil for the best flavor. Save enough pasta water to help create a smooth sauce.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian