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TRENETTE AL PESTO INSPIRED BY LUCA

Name: Trenette al Pesto inspired by Luca
Cook time: 6000 s
Total time: 6000 s
Yield: 2 servings
Ingredients: For the Pesto; 30 g pine nuts, lightly toasted + cooled; 1 tsp kosher salt; 1 garlic clove, roughly chopped; 30 g basil leaves, washed + dried; 20 grams Parmesan Reggiano, finely grated; 10 grams Pecorino Romano, finely grated; 80 ml extra virgin olive oil; For the Trenette al Pesto; 1 tbsp kosher salt; 300 g yellow skin potatoes, peeled; 150 g green beans, washed, trimmed; 450 g dried fettuccine pasta or dried trenette pasta; Pesto (see recipe above); Drizzle extra virgin olive oil; 3 1/2 basil leaves

cook:

1 h 40 min

Picture for Trenette al Pesto inspired by Luca

3,507,019 views This week, we're taking a crack at a Ligurian classic, beautifully portrayed in Pixar's Luca: toothsome pasta tossed in a bright, fresh basil pesto, dotted with creamy potatoes and crisp green beans.

2 servings

original

metric

INGREDIENTS

For the Pesto

30 g pine nuts, lightly toasted + cooled

1 tsp kosher salt

1 garlic clove, roughly chopped

30 g basil leaves, washed + dried

20 grams Parmesan Reggiano, finely grated

10 grams Pecorino Romano, finely grated

80 ml extra virgin olive oil

For the Trenette al Pesto

1 tbsp kosher salt

300 g yellow skin potatoes, peeled

150 g green beans, washed, trimmed

450 g dried fettuccine pasta or dried trenette pasta

Pesto (see recipe above)

Drizzle extra virgin olive oil

3 ½ basil leaves

TOOLS

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Babish Measuring Cups and Spoons set

Babish Measusring Cups and Spoons set

DIRECTIONS

For the Pesto

Add the garlic, salt, and pine nuts to the mortar. Using the pestle, muddle the ingredients in a circular motion until it becomes a paste.

30 g pine nuts, lightly toasted + cooled

1 tsp kosher salt

1 garlic clove, roughly chopped

Add the basil leaves to the mortar. Using the pestle, pound the leaves into the garlic paste. If the leaves are taking a while to break down, add a splash of olive oil.

30 g basil leaves, washed + dried

extra virgin olive oil

Once the basil has broken down, add the cheese. Add a small amount of oil at a time, pounding in between to combine the pesto. Tip: If your pesto begins to break, add another sprinkling of grated cheese.

20 grams Parmesan Reggiano, finely grated

10 grams Pecorino Romano, finely grated

Alternatively, combine the garlic, salt, and pine nuts in the bowl of a food processor. Pulse until the nuts are finely chopped. Add the basil leaves and the cheeses. While the machine is running, stream in the olive oil.

Use immediately or store the pesto in an airtight container. Before closing the lid, add a thin layer of olive oil on top of the pesto to prevent discoloring. Store in the refrigerator until ready to use.

For the Trenette al Pesto

Bring a large pot of water to boil. Add the kosher salt to season the water.

1 tbsp kosher salt

Meanwhile, cut the potatoes into 1-inch cubes.

300 g yellow skin potatoes, peeled

Cut the green beans into 1-inch pieces.

150 g green beans, washed, trimmed

Once the water is boiling, add potatoes and cook for 4 minutes. Add the dried fettuccine pasta and cook for an additional 10-11 minutes or until the pasta is al dente. In the last 3-4 minutes of cooking, add the green beans. Towards the end of cooking, reserve about 1 cup of the pasta cooking liquid. **If using dried trenette pasta, add the potatoes and cook for 10 minutes, then add the green beans and allow them to cook for an additional 2 minutes. Then, add the pasta and cook for just 2 more minutes.

300 g yellow skin potatoes, peeled

450 g dried fettuccine pasta or dried trenette pasta

150 g green beans, washed, trimmed

Drain the pasta/potatoes/beans once cooked.

Add the pesto to a large bowl. Add the drained pasta/potatoes/beans and about ¼ of the reserved pasta water. Toss to combine the pasta.

Pesto (see recipe above)

Finish the pasta with olive oil and garnish with more basil leaves.

Drizzle extra virgin olive oil

3 ½ basil leaves

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