📝 About This Recipe
Transport your senses to the Italian Riviera with this quintessential Ligurian masterpiece. This authentic recipe pairs silky trenette pasta with a vibrant, hand-crushed basil pesto, traditionally enriched with tender potatoes and crisp green beans. It is a harmonious marriage of textures and earthy aromas that represents the true soul of Genoa's culinary heritage.
🥗 Ingredients
The Pasta & Vegetables
- 500 grams Trenette pasta (dry; linguine is a suitable substitute)
- 2 medium Yellow potatoes (peeled and cut into 1/2-inch cubes)
- 150 grams Green beans (trimmed and cut into 1-inch pieces)
- 2 tablespoons Sea salt (for the pasta water)
The Pesto Genovese
- 60 grams Fresh Genovese Basil (about 2-3 packed cups; small, young leaves are best)
- 1/2 cup Extra virgin olive oil (high quality, mild Ligurian oil preferred)
- 70 grams Parmigiano-Reggiano (freshly grated)
- 30 grams Pecorino Sardo (freshly grated; can substitute with Pecorino Romano)
- 2 tablespoons Pine nuts (untoasted for traditional creaminess)
- 2 Garlic cloves (peeled, germ removed for a milder flavor)
- 1 pinch Coarse sea salt (used as an abrasive for grinding)
👨🍳 Instructions
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1
Bring a large pot of water (at least 5 liters) to a rolling boil. While waiting, wash the basil leaves gently in cold water and pat them completely dry with a clean kitchen towel—bruising the leaves early will cause them to oxidize and turn dark.
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2
Prepare the pesto using a marble mortar and wooden pestle. Begin by crushing the garlic cloves with a pinch of coarse salt until they reach a smooth, creamy paste.
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3
Add the pine nuts to the mortar and grind them into the garlic paste until well incorporated.
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4
Add the basil leaves a few at a time. Use a gentle circular motion with the pestle against the sides of the mortar rather than a pounding motion. This 'tears' the leaves to release the essential oils without overheating them.
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5
Once the basil has turned into a bright green paste, stir in the grated Parmigiano-Reggiano and Pecorino Sardo cheeses.
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6
Slowly drizzle in the extra virgin olive oil while stirring constantly with the pestle until the sauce reaches a thick, creamy consistency. Set the pesto aside at room temperature.
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7
Once the pot of water is boiling, add the 2 tablespoons of sea salt. Add the cubed potatoes and cook for 2 minutes.
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8
Add the trimmed green beans to the pot with the potatoes and cook for another 2 minutes.
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9
Add the trenette pasta to the same pot. The starch from the potatoes and pasta will eventually help the sauce emulsify beautifully.
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10
Cook the pasta until 'al dente' according to package directions (usually 9-11 minutes). Test a strand of pasta; it should have a slight bite in the center.
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11
CRITICAL STEP: Before draining, reserve 1 cup of the starchy pasta cooking water. This liquid gold is the secret to a silky sauce.
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12
Drain the pasta, potatoes, and beans together and transfer them into a large, pre-warmed ceramic serving bowl.
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13
Add the pesto to the bowl. Slowly add 2-3 tablespoons of the reserved pasta water to the pesto and toss vigorously. The heat from the pasta will 'melt' the cheese and create a creamy emulsion that coats every strand.
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14
Continue tossing, adding more pasta water a tablespoon at a time if the dish looks too dry. The goal is a glossy, vibrant green coating.
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15
Serve immediately in warmed bowls. Do not add more cheese or heat the dish further, as high heat will cause the basil to lose its aroma and the cheese to clump.
💡 Chef's Tips
Never heat the pesto in a pan; the direct heat will cook the basil and destroy its delicate flavor. If using a food processor instead of a mortar, pulse in short bursts and keep the blade cold in the freezer beforehand to prevent the basil from oxidizing. Always use the smallest, youngest basil leaves you can find for the sweetest, least 'minty' flavor. Ensure the potatoes are a waxy variety like Yukon Gold so they hold their shape while boiling with the pasta. If Pecorino Sardo is unavailable, use a mild Pecorino Romano, but reduce the added salt as Romano is quite salty.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Pigato wine from the Liguria region. Serve with a side of warm focaccia to soak up any remaining pesto on the plate. A light arugula salad with a lemon vinaigrette provides a refreshing contrast to the rich pasta. Finish the meal with a simple lemon sorbet to cleanse the palate after the garlic and cheese.