Contant Cookbook

Pasta Trenette

Servings: 5

Ingredients

Instructions

  1. Put the potatoes and green beans into a poit of boiling, salted water. Lower heat. If green beans cook fater than potatoes, remove them from the poit and let the potatoes continue cooking.
  2. Remove the vegetables from the pot with a slotted spoon when tender.
  3. Return the water to a boil and cook the pasta in the boiling water.
  4. Reserve 1 cup of the pasta water. Drain the pasta and return the pasta to the empty pot along with the cooked vegetables.
  5. In a medium mixing bowl, combine the pesto with a 1/2 cup of the reserved pasta water and extra virgin olive oil.
  6. Pour the liquified sauce over the pasta and vegetables and toss to coat. Garnish with parmesan.

Notes

Trenette is a type of pasta from Genoa and Liguria. I first heard of this dish from the movie Luca.

I enjoy this meal for its simplicity. The recipe calls for few incredients and cookware, making this a cheap meal that is easy to make with little cleanup.