TRENETTE WITH PESTO GENOVA-STYLE
When I say the word "pesto" to people in America (or anywhere outside Italy), I know they are thinking of pesto alla Genovese, with its lush green color and intense perfume of fresh basil leaves. Indeed, though there are countless fresh sauces that are also termed "pesto" in Italian cuisine (see box, page 105), it seems that pasta with basil-and-pine-nut pesto is so well known that it might as well be the national Italian dish! Traditionally, long, flat trenette or shorter twisted trofie is the pasta used here, though even spaghetti is great with the pesto. For the most authentic flavor, use a sweet, small-leaved Genovese basil for the pesto-perhaps you can find it at a farmers' market in summer, or grow it yourself. Large basil will be delicious, too. Of course, use the best extra-virgin olive oil available, in the pesto and on the pasta, preferably pressed from the marvelous taggiasca olives of Liguria.
Yield serves 6
Number Of Ingredients 14
Steps:
- To make the pesto: Put all of the basil, the garlic cloves, salt, and olive oil in the food-processor bowl. Process 10 to 15 seconds-stopping once to scrape down the sides of the bowl-to form a coarse paste.
- Dump in the pine nuts, and process another 10 seconds or more (scraping down the bowl once or twice), creating a uniformly smooth bright-green paste. Add the grated cheeses to the bowl, and pulse a few times just to blend in. The pesto should be thick yet flowing; if it's too firm, blend in olive oil, a spoonful at a time, to loosen it.
- Scrape the pesto into a small bowl or container, and pour a thin film of olive oil over the top surface to prevent it from discoloring. It can stay at room temperature for a couple of hours before being used. For longer keeping, lay plastic wrap on the surface of the pesto, seal the container, and refrigerate or freeze. Let the pesto return to room temperature before using.
- To make the pasta: Bring salted water to a boil in the large pot (at least 6 quarts, with 1 tablespoon kosher salt). Drop in the potato chunks, stir, and cook them for 10 minutes, then add the green beans. Cook the beans and potatoes for another 10 minutes and then add the pasta to the pot and cook 5 minutes, until the trenette is al dente.
- Set the large skillet over very low heat, just to warm it, or warm the serving bowl, whichever you'll use for dressing the pasta. Scrape the pesto into the pan or bowl, and loosen it with a bit of the pasta boiling water (don't cook the pesto, just warm it).
- When the vegetables are tender and the pasta is al dente, lift everything from the pot with a spider and tongs, drain briefly, and drop into the skillet or bowl. (If you prefer, drain the pasta and vegetables into a colander, being sure to reserve a cup or so of pasta cooking water before you pour it out.) Toss pasta, vegetables, and pesto together well-moisten with more pasta water if needed-then sprinkle the grated cheeses over, and toss again. Serve immediately in warm bowls.
TAGLIARINI
In my home town during the 1950's and 60's it seemed like every mom made this dish, it had many names and many different ways of making it. It was called Tagliarini, Talarini, Slumgoli and goulosh. This recipe is close to a neighbor's version that I loved as a kid. She called hers Tagliarini.
Provided by Linda Smith
Categories Other Main Dishes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.
TAGLIARINI WITH PESTO, GENOA STYLE
Number Of Ingredients 11
Steps:
- 1 In a food processor or blender, combine the basil, parsley, pine nuts, garlic, and a pinch of salt. Chop fine. With the machine running, add the oil in a steady stream and process until smooth. Stir in the cheese. 2 Bring at least 4 quarts of water to a boil. Add the potatoes and green beans. Cook just until tender, about 8 minutes. Scoop out the vegetables with a slotted spoon. Place them in a warmed serving bowl. Cover and keep warm. 3 Add the pasta to the boiling water and stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the pasta, pesto, and butter to the serving bowl with the vegetables. Toss very well, adding a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "tagliarini with pesto genoa style recipes"
TAGLIARINI | PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
PESTO ALLA GENOVESE | LIGURIAN-STYLE PESTO RECIPE - EATALY
From eataly.ca
PESTO GENOVESE | AUTHENTIC ITALIAN BASIL PESTO - RECIPES …
From recipesfromitaly.com
PESTO ALLA GENOVESE (REAL ITALIAN PESTO SAUCE)
From savoringitaly.com
AUTHENTIC PESTO GENOVESE RECIPE - A SPRINKLE OF ITALY
From asprinkleofitaly.com
LINGUINE WITH PESTO ALLA GENOVESE - STEFANO FAITA
From stefanofaita.com
GENOVA PESTO WITH LINGUINE RECIPE
From everybodylovesitalian.com
TRADITIONAL PASTA WITH PESTO, POTATOES AND GREEN BEANS
From cookingwithmanuela.com
AUTHENTIC GENOVESE TROFIE AL PESTO (LIGURIA RECIPE)
From seasonedandsalted.com
LINGUINE IN PESTO GENOVESE – GUSTORA FOODS
From gustorafoods.com
PASTA ALL GENOVESE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
COPYCAT CARRABBA’S TAGLIARINI PICCHI PACCHIU, LINGUINE …
From italianbellavita.com
TAGLIARINI WITH CRAB, CHILLI PESTO & CHILLI CRUMBS RECIPE | SACLA'
From sacla.co.uk
PASTA WITH PESTO GENOVESE - SMITTEN KITCHEN
From smittenkitchen.com
TAGLIARINI WITH TOMATO SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
AUTHENTIC PESTO GENOVESE RECIPE WITH A MORTAR AND …
From piattorecipes.com
7 ITALIAN TAGLIOLINI RECIPES YOU WILL LOVE! - THE PASTA PROJECT
From the-pasta-project.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love