Trenette with Pesto, Potatoes, and Green Beans

To make trenette with pesto, potatoes, and green beans, first prepare the Genoese pesto: rinse the basil leaves under cold running water, then dry them gently with a cloth by patting and rubbing lightly 1. Place the garlic with its core removed into a marble mortar and work it with a wooden pestle until you get a cream 2. Add the pine nuts 3 and proceed in the same way to reduce them into a paste.

At this point, add the basil leaves 4 and the coarse salt 5 and continue pounding, always starting with tapping motions then proceeding with circular motions. When you have obtained a creamy and homogeneous consistency, add the diced Pecorino 6.

Also add the Parmigiano 7 and pound again to incorporate the cheese into the mixture. Finally, pour the oil 8 and rotate the pestle a few more times 9. Set aside the pesto and put a pot of salted water on the stove to boil.

Proceed by preparing the rest of the ingredients: peel the potatoes and dice them 10, then trim the green beans and leave them whole 11. When the water reaches a boil, add the trenette 12.

After 2-3 minutes, add the green beans 13. Then add the potatoes 14 and let them cook for the remaining cooking time of the trenette. In the meantime, pour the pesto into a bowl and dilute it with a little pasta cooking water 15.

When the pasta is cooked, transfer it to the bowl with the pesto along with the green beans and potatoes 16. Mix well to combine everything 17. Garnish with some basil leaves and serve your trenette with pesto, potatoes, and green beans 18.