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Pesto pasta recipe, the authentic from Genoa This pesto pasta recipe is specially delicious with trofie or trenette as it is typically served in the Liguria. It also combines very well with other types of pasta such as linguine, or even fettuccine, lasagne and tagliolini. This pesto pasta recipe has its origins in the Northwest coastal Liguria region of Italy, where trofie or trenette al pesto is a traditional holiday dish. This pesto pasta recipe has many qualities: It's easy, nutritious in a healthy way, and affordable. The green beans and the potato you add to the cooking water make this pesto pasta more savory, as the trofie or trenette absorb the taste of the vegetables.
Ingredients for this pesto pasta recipe Serves 4 For the pasta - 1 pound (450) trofie or trenette pasta – Lacking this pasta, replace with linguine. The second alternative is fettuccine, lasagne or tagliolini
- 1 medium potato – peeled and diced
- 1/2 pound (200 g) green string beans
- 2 tablespoons salt
For the pesto sauce - 3 large sprigs basil
- 1 tablespoon pine nuts
- 2 cloves garlic
- 1 pinch salt
- 2 tablespoons freshly grated pecorino cheese – sardo or romano
- 2 tablespoons freshly grated parmesan cheese – The best is parmigiano-reggiano
- 1 cup extra virgin olive oil
Pesto pasta preparation instructions Preparation time: 15 minutes
Cooking time: About 15 minutes - First, make the pesto sauce. See step-by-step instructions for the basil pesto recipe.
- Bring 5 quarts (5 l) water to a boil. Add the string beans and the diced potato and boil for 10 minutes.
- Add the trofie or trenette and 2 tablespoons of salt and cook until the pasta is al dente. See detailed instructions for cooking pasta properly.
- Drain the pasta. Add it to a serving bowl. Pour the pesto sauce and stir gently to coat. Serve the pesto pasta.
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