Artwork by Peter
I’ve been making Trenette col Pesto Genovese for years, toiling over the homemade pesto, boiling and peeling the potatoes, and grating the Parmesan myself. Baby and I wanted a simple Sunday lunch recently, over a glass, or two, of a crisp white wine—so I cut to the chase and made the whole thing in about a half an hour. An accompanying, spirited salad composed of just lettuces and a resolute vinaigrette was entirely enterprising!
The actual recipe from
Saveur is
here and below. I found a good ready made pesto (or a pre-packaged brand name pesto such as Buitoni might work as well, I imagine) which already has Parmesan cheese in it. A bag of microwavable haricot vert green beans were ready in a snap. Instead of peeling the potatoes and boiling them, I purchased a can of Gefen whole potatoes, which I think are quite good! The Del Monte variety is also surprising.
So here’s what to do: while the water for the 1lb. of pasta gets to a boil, halve the potatoes and broil them with a drizzle of olive oil until nicely browned. While cooking the pasta in salted water, put the beans in the microwave for the required 2-3 minutes and let sit to cool for a minute or so before handling.
Strain the pasta, reserving a 2 tbsp. of the pasta water to bind the sauce, drain the oil from the potatoes and toss all of the ingredients together, adding the delicate potatoes in at the end. Top with grated Parmesan, grind some black pepper to it and done!
Here we have something that is truly elegant and yet quite hearty—and nearly as delicious as it would have been had I doubled the time and effort. Although our Trenette col Pesto Genovese may be served anytime, I usually only make anything involving wildly evocative basil in the summer.
Do enjoy!
Trenette col Pesto GenoveseIngredients
1 clove garlic, peeled and chopped
3 tbsp. pine nuts
2 cups small basil leaves (tightly packed), washed and dried
Coarse salt
1⁄2 cup grated pecorino sardo or parmigiano-reggiano, or ¼ cup of each
1⁄2 cup extra-virgin olive oil, preferably Ligurian (or another mild and fruity oil)
1⁄2 lb. green beans, trimmed
1⁄2 lb. new potatoes, scrubbed and peeled
1 lb. trenette, tagliatelle, or linguine
Instructions
Crush garlic and pine nuts in a large mortar to make a smooth paste.
Add basil to mortar a little at a time. Crush to a coarse paste, grinding leaves against side of mortar with pestle. Add a pinch of salt and continue crushing, then gradually stir in cheese.
Drizzle in olive oil and continue working until pesto is very smooth and no large pieces of basil are visible. Set aside.
Cook green beans for about 3 minutes in boiling water. Remove with a slotted spoon. In the same water, boil potatoes until tender, about 5–7 minutes. Drain, cool, and slice.
Bring a large pot of salted water to a boil over high heat and cook pasta until tender, about 8–10 minutes. Drain, but reserve 2 tbsp. pasta water and add it to pesto.
In a large serving bowl, toss pasta, green beans, potatoes, and pesto. Season to taste with salt and serve immediately.
VARIATION:
To use a food processor, place pine nuts, garlic, and salt in the processor bowl and blend to a paste. Add basil, drizzle in oil, and process until smooth. Transfer to a bowl and stir in grated cheese by hand.
