Fresh Trenette Recipes

TRENETTE AL PESTO

Trenette al Pesto image

Provided by Phil Torre

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups tightly packed fresh basil leaves
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup of pine nuts
pinch of salt
2 cloves of garlic chopped fine
1/2 pound of trenette pasta or linguine
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons freshly grated pecorino-romano cheese
4 medium potatoes, peeled and thinly sliced
1/2 pound green beans, washed and ends broken off

Steps:

Put 1/2 cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency.
Stir in the cheese by hand, mixing well. I find this achieves a much better consistency than if you blend the cheese in using the food processor or blender.
Bring a large pot of liberally salted water to a boil. Add the trenette and cook until al dente.
Meanwhile, in a large sauté pan add 2 tablespoons of olive oil and the pesto, turn heat on low and heat through.
Reserve 1/4 cup of water from the pot then drain pasta and add to sauté pan with pesto, and turn the heat up to medium. Add the reserved pasta water and stir vigorously, coating the pasta completely with the sauce.
Transfer the pasta to individual serving plates and serve immediately.

TRENETTE WITH POTATOES AND PESTO

Trenette with Potatoes and Pesto image

Provided by Food Network

Categories main-dish

Time 11m

Yield 6 servings

Number Of Ingredients 3

Ingredients

3 medium sized boiling potatoes, peeled and thinly sliced
1 pound fresh trenette (or linguine fini)
1 recipe pesto (recipe above)

Steps:

In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with pesto. Serve very hot accompanied by a bowl of grated cheese.

FRESH TRENETTE

Fresh Trenette image

Trenette is a ribbon pasta about 1/2 inch wide with 1 fluted edge. This recipe was created to accompany [Trenette with Rabbit and Shiitake Mushroom Sauce](/recipes/food/views/10518) .

Yield Makes about 3/4 pound

Number Of Ingredients 2

Ingredients

Food-Processor Pasta Dough , rolled out
all-purpose flour for tossing

Steps:

Line a tray with a dry kitchen towel. Arrange first rolled out pasta sheet, which will have dried slightly but should still be soft, on a work surface and cut lengthwise at about 1/2-inch intervals, alternately using a plain pastry wheel and a fluted pastry wheel. (Each ribbon of trenette should have 1 straight side and 1 fluted side.) Toss trenette generously with flour. Form pasta loosely into nest and arrange on kitchen-towel-lined tray. Make more trenette with remaining dough in same manner. Trenette may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

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If you're planning to use a pre-made pesto that contains cheese, use 1 full cup of pesto in this recipe and skip the additional cheese, except for garnish.Trim and halve your green beans, then peel your new potatoes and cut them into large chunks.
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