Servings: 5
Ingredients
- 1 lb. red potatoes, peeled and cut into large chunks
- 1 lb. green beans, trimmed and halved
- 1 lb. trenette or linguini
- 1/2 cup basil pesto
- 2 Tbsp. extra virgin olive oil
- Parmesan for garnish
Instructions
- 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.
- Remove the vegetables from the pot with a slotted spoon when tender.
- Return the water to a boil and cook the pasta in the boiling water.
- Reserve 1 cup of the pasta water. Drain the pasta and return the pasta to the empty pot along with the cooked vegetables.
- In a medium mixing bowl, combine the pesto with a 1/2 cup of the reserved pasta water and extra virgin olive oil.
- 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.