Ingredients
Scale
- 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)
Instructions
- 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.
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5 minutes.
- Add the green beans to the pot and cook for 2 minutes.
- Add the trenette and cook until al dente, following the pasta package time but tasting a minute earlier; the potatoes should be tender too.
- Reserve 1 cup of the pasta cooking water, then drain the pasta, potatoes, and beans.
- Return pasta and vegetables to the pot off the heat. Add 3–4 tablespoons of pesto and a splash of reserved pasta water.
- Toss vigorously, adding more pasta water as needed to coat the pasta in a glossy sauce.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian