Trenette with West Ligurian basil sauce

Trenette with West Ligurian basil sauce

Trenette al pesto di ponente

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
150g waxy potatoes, diced
150g french beans, topped and tailed
salt and pepper, to taste
400g dried trenette pasta
60g parmesan, freshly grated
Pesto

Method

  1. Cook the potatoes and beans in a large pan of boiling salted water for 10 minutes, then add the trenette and cook for a further 10 minutes until the pasta is al dente and the vegetables are tender. Drain well, but save a little of the pasta water in case it is needed in the pesto.
  2. Warm the pesto through very gently – you don’t want to cook it – then add the pasta and vegetables. Mix well, season to taste and serve, sprinkled with grated Parmesan.

Alternative

  • To vary this classic west Genoan version of the Ligurian basil sauce known as pesto, try doing as they do in the eastern part of Genoa, mixing in some homemade junket, or crème fraîche, to make it paler and creamier.
Tags:
Antonio
Carluccio
pasta
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again