• Trenette with Pesto, Beans and Potatoes
• Trenette Genovese
• Makes 6 Servings | Region: Liguria | Book: Molto Italiano (Ecco 2005)
• This is the true pasta with pesto from the stunningly beautiful Ligurian coast in the northwestern corner of Italy, on the border of France.  The potatoes serve to soak up the driblets of oil from the pesto and the beans add a delightful crunch and a counterpoint of sweetness.
• 6 New Potatoes or small Red Potatoes
• 1 cup trimmed young Green Beans or Haricots Verts
• 1 pound Trenette or Linguine Fini
• Pesto
• Freshly gated Parmigiano-Reggiano, for serving

Place the potatoes in a medium saucepan, add salted water to cover generously, and bring to a boil. Boil gently until the potatoes are tender; drain. Cut the potatoes in half, and set aside.

Meanwhile, cook the beans in a large saucepan of boiling salted wter until tender, 4 minutes. Have an ice bath ready. Drain the beans, plunge into the ice bath just to cool, and drain again. Set aside.

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the pasta until al dente; drain.

Pour the pasta into a warmed bowl, add the beans, potatoes, and pesto, and toss to coat the pasta and to warm the beans and potatoes; do not return to the heat. Serve with grated Parmigiano on the side.

• Pesto
• Makes 1 Cup | Print Recipe
• 3 tablespoons Pine Nuts
• 2 cups fresh Basil Leaves
• 1 clove Garlic, peeled
• Pinch of Salt
• ½ cup Extra-Virgin Olive Oil
• ¼ cup freshly grated Parmigiano-Reggiano

Combine the pine nuts, basil, garlic, and salt in a large stone mortar and grind with the pestle until the mixture forms a paste.  Slowly drizzle in the olive oil, beating all the while with a wooden spoon.  Add the Parmigiano 1 tablespoon at a time, beating until the mixture forms a thick paste.  The pesto can also be made in a food processor.  The pesto can be stored in a jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.