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Trenette Con Pesto, Patate, E Fagioli

by in Jul 2008
Trenette Con Pesto, Patate, E Fagioli
1 vote, 5.00 avg. rating (89% score)
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Yield: 6 servings

(Ribbon Pasta with Pesto Sauce, Potatoes, and Green Beans)

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  • 4 to 6 quarts water
  • 1 tablespoon salt
  • 2 medium-size potatoes, peeled and diced
  • 1/2 pound green beans, trimmed and cut into 1-inch diagonal pieces
  • 1 pound trenette (or linguini)
  • 1/2 cup Pesto Sauce
  • Garnish: freshly grated Pecorino or Parmigiano-Reggiano cheese


In a large pasta pot, bring water to a boil. Add salt, potatoes, and green beans and cook until al dente -- tender but firm -- about 4 minutes. Add pasta and stir well. Cover and bring water back to a boil. Uncover pot and cook pasta just until al dente, about 8 minutes. Drain pasta and vege

Pesto Sauce


  • 2 cups packed fresh basil leaves, stemmed
  • 3 garlic cloves
  • 1/2 cup extra-virgin olive oil, plus extra for storage
  • 1/3 cup pine nuts, toasted
  • 3 tablespoons grated Pecorino cheese
  • Coarse sea salt


In the bowl of a food processor, pulse basil and garlic until mixture is coarse. With motor running, add oil in a slow, steady stream; the sauce should be the consistency of ketchup. Add pine nuts and pulse until coarsely chopped. Transfer to a small bowl. Stir in cheese and salt to taste. Transfer sauce to a jar. Pour a thin layer of olive oil over sauce, cap the jar, and store in refrigerator. (Use a sterilized jar if you’ll be storing sauce more than 4 days.) Makes 2 cups.
Updated Wednesday, June 4th, 2008

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One Response to Trenette Con Pesto, Patate, E Fagioli

  1. penni micca January 3, 2009 at 4:52 pm #

    I’ve made pesto for years. This has become my favorite recipe to date… easy, fresh, quick — workable amount. I make it fresh as needed. If I do freeze it — I add all ingedients except the cheese — stirring that in shortly before serving. Can’t be beat!

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