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Trenette with Pesto, Potatoes, and Green Beans

Trenette con Pesto, Patate, e Fagioli


This recipe combines pasta from Liguria called trenette and pesto with potatoes and green beans, and is a specialty found in Cinque Terre and Portofino. Linguine can be used instead of the homemade trenette.


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 pasta

1/2 cup Pesto Sauce

Freshly grated Pecorino or Parmigiano-Reggiano cheese for sprinkling


Bring the water to a boil in a pasta pot. Add the salt, potatoes, and green beans and cook until the vegetables are al dente, tender but still firm, about 4 minutes. Add the pasta, stir it with a pasta fork, cover the pot, and bring the water back to a boil. Uncover the pot and cook the pasta just until al dente, about 3 minutes. Drain the pasta and vegetables into a colander, reserving ½ cup of the cooking water. Return the pasta and vegetables to the pot.

In a small bowl, combine the prepared pesto sauce with just enough of the reserved cooking water to make a smooth consistency. Pour the sauce over the pasta. Gently combine and mix the ingredients well over low heat. Transfer the pasta and vegetables to a platter or bowl and serve immediately. Pass additional cheese on the side.


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