Trenette Al Pesto Recipes

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TRENETTE AL PESTO



Trenette al Pesto image

Provided by Phil Torre

Time 30m

Yield 4

Number Of Ingredients 10

2 cups tightly packed fresh basil leaves
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup of pine nuts
pinch of salt
2 cloves of garlic chopped fine
1/2 pound of trenette pasta or linguine
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons freshly grated pecorino-romano cheese
4 medium potatoes, peeled and thinly sliced
1/2 pound green beans, washed and ends broken off

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.

TRENETTE WITH PESTO



Trenette With Pesto image

Provided by Mark Bittman

Categories     dinner, quick, one pot, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups basil leaves
2 cloves garlic, peeled
Salt to taste
1/2 cup grated pecorino romano or other hard sheep's-milk cheese, or Parmesan
1/2 cup extra virgin olive oil, or more
2 tablespoons pine nuts
2 medium potatoes, about 1/2 pound, peeled and cut into 1/2-inch cubes
1 pound trenette or linguine
1/2 pound string beans, trimmed and cut into 1-inch lengths

Steps:

  • Bring a large pot of water to a boil, and salt it. Combine the basil, garlic, salt and cheese in a blender or food processor; pulse until roughly chopped. Add the olive oil in a steady stream, and continue to blend until the mixture is fairly creamy, adding a little more olive oil or some water if necessary. Add the pine nuts, and pulse a few times to chop them into the sauce.
  • Add the potatoes to the boiling water, and stir; then add the pasta, and cook as usual, stirring frequently, about 10 minutes in all. When the pasta is about half done - the strands will bend but are not yet tender - add the string beans.
  • When the pasta is done, the potatoes and beans should be tender. Drain the pasta and vegetables, toss with pesto and more salt or olive oil if you like, and serve.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 18 grams, Carbohydrate 65 grams, Fat 24 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 450 milligrams, Sugar 4 grams

TRENETTE WITH POTATOES AND PESTO



Trenette with Potatoes and Pesto image

Provided by Food Network

Categories     main-dish

Time 11m

Yield 6 servings

Number Of Ingredients 3

3 medium sized boiling potatoes, peeled and thinly sliced
1 pound fresh trenette (or linguine fini)
1 recipe pesto (recipe above)

Steps:

  • In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with pesto. Serve very hot accompanied by a bowl of grated cheese.

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