This outstanding dish from Liguria blends the Old and New worlds in a single plate, with potatoes, originally from Peru, and Pesto from ancient Roman times. Simply delightful.

Trenette with Pesto, Potatoes, and Green Beans
Recipe type: Pasta
Serves: 6
  • 4 Quarts water (to 6)
  • 1 Tablespoon salt
  • 2 medium potatoes; peeled and diced
  • 1/2 pound green beans; trimmed, and cut into 1" diagonal pieces
  • 1 pound Trenette; (see Recipe)
  • 1/2 Cup Pesto Sauce; (see Recipe)
  • freshly-grated Pecorino or Parmiggiano-Reggiano cheese; for sprinkling
  1. Bring the water to a boil in a pasta pot. Add the salt, potatoes, and green beans and cook until the vegetables are al dente, tender but still firm, about 4 minutes. Add the pasta, stir it with a pasta fork, cover the pot, and bring the water back to a boil. Uncover the pot and cook the pasta just until al dente, about 3 minutes. Drain the pasta and vegetables into a colander, reserving 1/2 cup of the cooking water. Return the pasta and vegetables to the pot.
  2. In a small bowl, combine the prepared pesto sauce with just enough of the reserved cooking water to make a smooth consistency. Pour the sauce over the pasta. Gently combine and mix the ingredients well over low heat. Transfer the pasta and vegetables to a platter or bowl and serve immediately. Pass additional cheese on the side.
This recipe yields 4 to 6 servings.

Comments: This recipe combines pasta from Liguria called trenette and pesto with potatoes and green beans, and is a specialty found in Cinque Terre and Portofino. Linguine can be used instead of the homemade Trenette.

Source: Ciao Italia at

Per Serving (excluding unknown items): 144 Calories; 9g Fat (57.4% calories from fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 1208mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from "Mangia Pasta!" by Mary A. Esposito, (Morrow Cookbooks, 1998)

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