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
6 servings
15 minutes
30 minutes
Dairy
Description
Learn to make Pasta Trenette from Liguria, Italy - a delicious vegetarian linguini dish with pesto, potatoes and green beans. Kosher, Dairy.
Ingredients
- 1 lb red new potatoes, peeled
- 1 lb green beans, trimmed and halved
- 1 lb linguini or tagliatelle pasta
- 1 cup pesto sauce (dairy)
- Extra virgin olive oil or melted butter
- Grated parmesan or pecorino cheese to taste (use a vegetarian cheese to keep the dish vegetarian)
Instructions
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.
Remove vegetables from the pot with slotted spoon.
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.
In a medium mixing bowl, combine 1 cup of basil pesto with a ½ cup of the reserved pasta water and 3 tbsp extra virgin olive oil or melted butter. Add additional water to create a thinner sauce, if desired.
Pour the liquefied sauce over the pasta and vegetables, toss to coat. Serve immediately. Garnish each serving with grated cheese.
frank nuciforo says
August 2, 2018 at 2:00 pmTori, 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
August 4, 2018 at 8:32 amSo beautiful! Can’t wait to go back again someday.
Barbara N says
October 12, 2015 at 9:18 pmWe 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
October 5, 2015 at 11:47 pmI grew up eating this dish. We simply called it green spaghetti. Still one of my favorites of all time.
Linda Pearl says
October 5, 2015 at 10:50 pmI 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
September 19, 2015 at 9:08 pmi love it
Merujan Uzunyan says
October 4, 2014 at 2:53 pmProvate a usare degli asparagi invece
Try this with asparagus spears instead of the green beans.
sapir says
March 18, 2014 at 5:33 pmLooks great
SUZANNE says
July 3, 2012 at 10:01 pmTHAT 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
June 14, 2012 at 7:22 amWhere 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
June 14, 2012 at 7:52 amHi 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/2011/05/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
June 11, 2012 at 3:15 pmI’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
March 13, 2012 at 12:12 pmMagnifica! 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
March 5, 2012 at 3:26 pmI was wondering if it would be good with asparagus.
Tori Avey says
March 5, 2012 at 3:30 pmMary 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
July 19, 2011 at 1:12 pmcan you make a nutless pesto and if so do you have a recipe for it thanks
Tori Avey says
July 19, 2011 at 1:14 pmHi 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
May 12, 2011 at 4:12 pmvoglio un piatto grande!!
Coco Galvez says
May 12, 2011 at 8:08 amThis is my lunch today!!!
Tori Avey says
May 15, 2011 at 11:00 amCoco, how did you like the pasta?? Did you do it vegan style with the pareve pesto?
Daniela@Isreview says
May 11, 2011 at 10:04 pmWhenever 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
May 11, 2011 at 11:21 pmSo true Daniela! 🙂
Linda N says
May 11, 2011 at 4:16 pmI 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
May 11, 2011 at 4:26 pmOf course, Linda! You may absolutely use your own pesto. 🙂
Philip Goldwasser says
May 11, 2011 at 3:22 pmI 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
May 11, 2011 at 3:34 pmHaha, you just read my mind Phil, that’s all! 😉
John says
May 9, 2013 at 1:20 pmTastes great with pine nuts, thanks.