Trenette Al Pesto Recipes
TRENETTE AL PESTO
Provided by Phil Torre
Time 30m
Yield 4
Number Of Ingredients 10
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.
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- In a food processor, pulse the basil leaves with the pine nuts and garlic until a paste forms. Add the olive oil and puree until smooth. Transfer the pesto to a small bowl. Stir in the 1/4 cup of Parmigiano-Reggiano and season with salt and pepper.
- In a medium saucepan, cover the potatoes with water and bring to a simmer. Cook over moderate heat for about 15 minutes, until tender. Drain and let cool slightly. Cut the potatoes in half.
- In a large pot of salted boiling water, cook the haricots verts until al dente. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Add the pasta to the pot and cook over high heat until al dente. Drain the pasta and transfer it to a large bowl. Add the cooked potatoes, beans and the pesto and toss well to coat. Season with salt and pepper and serve, passing additional Parmigiano-Reggiano at the table.
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- Bring water to a boil in a large pot and salt. Add the potatoes and green beans and cook for 2-5 minutes. Then add the trenette and cook until al dente.
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