Photograph of the finished Trenette al pesto

Italy · Mì trenette pesto khoai tây đậu que

Trenette al pesto

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 520 g
  • Photograph of Italian basil Italian basil 200 g
  • Photograph of Pine nuts Pine nuts 120 g
  • Photograph of Olive oil Olive oil 200 ml
  • Photograph of Pecorino cheese Pecorino cheese 140 g
  • Photograph of Parmigiano cheese Parmigiano cheese 140 g
  • Photograph of Potato Potato 720 g
  • Photograph of Green beans Green beans 480 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Salt Salt 20 g

Method

  1. 1 Grind basil with garlic, pine nuts, olive oil, and two types of cheese in a mortar to make pesto.
  2. 2 They pound the basil leaves in a mortar and pestle instead of grinding them in a machine; the blades heat the basil leaves and turn the pesto a dark brown color.
  3. 3 Cut the potatoes into 5 mm thick slices and the green beans into 4 cm pieces.
  4. 4 Boil the potatoes in a pot of salted water for 6 minutes, then add the green beans and noodles to the same pot.
  5. 5 Boiling them together in one pot is the original method from the Ligurian region; the potato starch helps the pesto adhere to the pasta better.
  6. 6 Remove everything from the pot, then mix it with pesto from the stove and season with the broth.
Start cooking