trenette al pesto

trenette al pesto

Preparation Time: ~40 Minutes
Cookery Level: Intermediate

Ingredients for 4 people

  • 400g trenette
  • 2 potatoes
  • 30/40 fresh basil leaves
  • a few cloves of garlic
  • 80g grated Grana Padano cheese
  • extra virgin olive oil
  • 1 tablespoon pine nuts
  • salt
  • pepper

Wash the basil leaves carefully and dry by pressing with a clean cloth. Place in a blender with a teaspoon of pine nuts, add 2 or 3 cloves of garlic and a pinch of salt and pepper. Blend for a few seconds at high speed. Add 1/2 glass of oil dripping slowly and blend until an even bright green paste has formed; add the grated Grana Padano and blend for a few seconds more. In the meantime, bring a full pan of salted water to the boil.Wash and peel the potatoes and dice. When the water boils add the potato cubes with the trenette and cook until “al dente”. Drain the trenette and the potatoes keeping back 2 tablespoons of cooking water to use for diluting the pesto.

Arrange the trenette and potatoes in a large serving dish and stir in the pesto. Mix carefully until the pasta is evenly covered. If desired, this recipe may be varied by adding some chopped fresh French beans to the diced potatoes.