Yesterday I blogged about pesto. Today, I’m sharing one of my favorite pesto pasta dishes. But first, I hope you’ll indulge me as I take a short trip down memory lane.
When I was on a culinary trip in Italy back in 2009, we visited a small village called Taormina. Perched on a mountainside about 45 minutes from the Mt. Etna volcano, Taormina is a place of jaw-dropping beauty. From the ancient Greco-Roman theater to the Saracen castle, time seems to stand still in this little village, so removed from the world.
Walking down the street, you’re greeted by stores that sell colorful local pottery and crafts.
Bakeries tempt you with colorful window displays of cookies and candies. Sweet shops offer gelato in a rainbow of colors. Taormina is a feast for the eyes.
Of course, it’s also a feast for the stomach. I found that out when we started exploring off the beaten path. Down a long narrow alleyway, the smell of home-cooked Italian wafted to our noses. Following the heavenly aroma, we found ourselves in front of a tiny restaurant. An old woman was serving a bowl of pasta to the only customer sitting inside. We walked in, hungry for whatever we were smelling. The old woman greeted us in Italian, and soon it became clear that she didn’t speak any English. Unfortunately I only knew a couple words in Italian (spaghetti? gnocchi?… la bella luna?). But when I pointed to the bowl of pasta she’d just served, she smiled—she knew exactly what I wanted. Food is the international language!
To this day, I dream about that bowl of pasta. I was so impressed that I wrote down the name in a little notebook I carry with me when I travel. “Pasta Trenette.”
When I got back home, I made it my mission to find out how to make authentic Pasta Trenette. The dish has roots in Liguria, Italy. And the secret ingredient is—you guessed it!—pesto.
Here’s the recipe. It’s really easy to make and so, so tasty. The Italians make it with a pasta called trenette, which is very similar to linguini or tagliatelle. I’ve had trouble tracking down trenette pasta, so I usually use linguini. While Pasta Trenette tastes best with traditional Basil Pesto (which includes cheese), you could also make a vegan/pareve version with my dairy-free Pareve Basil Pesto. But I really recommend the cheese. Really, really. 🙂
For my Basil Pesto and Pareve Pesto (Dairy Free) recipes, click here.
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Ligurian Pasta Trenette
Ingredients
- 1 lb red new potatoes, peeled
- 1 lb green beans, trimmed and halved
- 1 lb linguini or tagliatelle pasta
- 1/2 cup basil pesto - please see note below
- Extra virgin olive oil or melted butter
- 1/2 cup grated parmesan or pecorino cheese, or to taste - see note below (use a vegetarian cheese to keep the dish vegetarian)
Instructions
- Note: If using my recipe for pesto, make it dairy free per the instructions (do not stir in the cheese). Add 1/2 cup grated parmesan or pecorino separately from the pesto. This note also applies if you are using another type of dairy-free pesto. Tossing the cheese in separately will give the pasta a better texture. More details below.
- If you're planning to use a pre-made pesto that contains cheese, use 1 full cup of pesto in this recipe and skip the additional cheese, except for garnish.
- Trim and halve your green beans, then peel your new potatoes and cut them into large chunks.
- Put the potatoes and the green beans into the pot of boiling salted water. Cook for about 10 minutes, or until the potato pieces are tender. If your green beans are small and thin, they may cook faster than the potatoes. If this happens, remove them from the pot and let the potatoes continue cooking.
- Remove vegetables from the pot with slotted spoon when tender.
- Return water to a boil. Cook the pasta in the boiling water according to package directions to desired tenderness.
- Reserve 1 cup of the pasta water, then drain the pasta. Return pasta to empty pot along with the cooked vegetables.
- I recommend using my homemade pesto in this recipe, but any pesto can be used with good results. If using my pesto recipe, make the pesto without added cheese.
- In a medium mixing bowl, combine basil pesto with a ½ cup of the reserved pasta water and 2 tbsp extra virgin olive oil. Add additional water to create a thinner sauce, if desired.
- Pour the liquefied sauce over the pasta and vegetables, toss to coat. If you've used my pesto sauce (or another dairy free sauce), add 1/2 cup grated parmesan or pecorino and toss with the pasta and sauce. If your pesto already has cheese, no need to add any additional cheese, except for garnish. Serve immediately.
Yvonne says
Delicious! Made this with homegrown potatoes & basil. Although my family hails from the Campania region, I, too, have an abiding love for Taormina, and can’t wait to go back from someday. Thanks for a great recipe. 🙂
Mike Stone says
Going to Venice, Ligurian coast, Florence and Sicily in September for 3 weeks. Have been a fan of your site for awhile (homeade sauerkraut anyone?). Trying this recioe tonight with basil and potatoes from the garden. Let you know how it turns out. (I’m guessing fabulous!)
Tori Avey says
Hope you enjoyed it Mike!
frank nuciforo says
Tori, you make it exactly the way I do. But today I am torn between using tagliatelle, spaghetti or gnocchi. It’ll be a last minute decision. By the way my people come from a village about 15 minutes from Taormina. A beautiful place.
Tori Avey says
So beautiful! Can’t wait to go back again someday.
Barbara N says
We had this dish at my favorite Italian restaurant, Davino’s in Belmont, CA. It was wonderful. We made it at home with reasonable success. Easy to make and great to eat. Thanks.
Camilla Picollo says
I grew up eating this dish. We simply called it green spaghetti. Still one of my favorites of all time.
Linda Pearl says
I left my heart in Taormina…and had a lemon sauced chicken dish to die for, if you have a recipe for that, I’ll love you forever….In the mean time,I’ll try this one! Thanks
sarah says
i love it
Merujan Uzunyan says
Provate a usare degli asparagi invece
Try this with asparagus spears instead of the green beans.
sapir says
Looks great
SUZANNE says
THAT LOOKS WONDERFUL AND SOUNDS GREAT!! I AM A HUGE FAN OF FETA, AND A HUGE FAN OF ALL CHEESES! WOULD IT BE TOO MUCH IF I USED THE PARMESAN AND CRUBBLED FETA ON TOP?
Nancy says
Where do you get the pesto sauce?
Any you like/recommend??
What other cheese might you use to finish this? Would it be too bland if you used a low-moisture, finely shredded mozzarella?
Tori Avey says
Hi Nancy, I usually make my pesto from scratch. Here is my favorite way to make it, it only takes a few minutes to whip up:
https://toriavey.com/toris-kitchen/fresh-basil-pesto/
Of course, you can use a store bought pesto if you’re in a hurry. I would only use pecorino romano or parmesan with this dish, mozzarella will be too stringy and create kind of a gloppy mess. It really wouldn’t be the same with any other cheese, but if you’re not a fan of either pecorino or parmesan you could try crumbling some good quality sheep’s milk feta into the pasta for a salty tang. Enjoy!
Kellie says
I’m going to have to try this…this may be a summer staple meal, since there is no bake and its lite. However, I want to try it with asparagus rather than green beans. All your recipe appear so wonderful.
Thanks for sharing.
Coco Galvez says
Magnifica! I did both, I had the vegan one that was absolutely delicious, my family had both and they loved them!!! thanks!
Mary Ruth Andrews says
I was wondering if it would be good with asparagus.
Tori Avey says
Mary Ruth, I think it would be excellent with asparagus. Just chop up the asparagus and poach it lightly for 2-3 minutes till tender (add the asparagus after the potatoes have been cooking for about 7 minutes). Good luck! Let me know how you like it. 🙂
paula andrus says
can you make a nutless pesto and if so do you have a recipe for it thanks
Tori Avey says
Hi Paula, I’m sorry I don’t have a nutless pesto recipe at the moment, but if I post one I will let you know and post the link here!
Paola Aiello says
voglio un piatto grande!!
Coco Galvez says
This is my lunch today!!!
Tori Avey says
Coco, how did you like the pasta?? Did you do it vegan style with the pareve pesto?
[email protected] says
Whenever I travel I specifically look for/ (follow my noise to) just those kinds of restaurants -small little “Mom and Pop” places, off the beaten path that the locals know and love but always get left out of the guide books. They always the best, most authentic home-style food 🙂
This Pasta dish looks DELISOUSE!!
Tori Avey says
So true Daniela! 🙂
Linda N says
I love your recipes. This one I could eat right through my computer monitor. Can’t wait to try this. Any reason I cant use my usual homemade pesto?
Tori Avey says
Of course, Linda! You may absolutely use your own pesto. 🙂
Philip Goldwasser says
I did jump the gun, and I left out the green beans from my recipe. I had learned the recipe with just the potatoes, and only later learned aobut the beans. You can do it either way. I like cooking the potatoes and adding the pasta to the pot and cook them together and the potatoes are a bit softer in the end, which allows some of the potato to mix in with the pesto. Either way it is a great dish.
Tori Avey says
Haha, you just read my mind Phil, that’s all! 😉
John says
Tastes great with pine nuts, thanks.