Weekly Recipe: Trenette with Pesto, Green Beans, and Potatoes

Trenette with Pesto, Green Beans, and Potatoes

When there's snow on the ground and we have to layer on the sweaters, pasta is one of our go-to comfort foods. Though we're trying hard to forget the bitter chill of winter, it doesn't mean we have to hide away the Barilla boxes. Adapt your pasta preparations for the warmer months by opting for lighter ingredients, like local vegetables, homegrown herbs, and fresh seafood. This traditional Genoese dish is a perfect one to celebrate the start of June.

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Ingredients

• 3 cups packed basil
• 1/2 cup extra-virgin olive oil
• 3 tbsp. finely grated parmesan
• 2 tbsp. finely grated pecorino
• 2 tbsp. pine nuts
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. trenette or linguine pasta
• Kosher salt, to taste
• 8 oz. haricots verts, trimmed
• 8 oz. baby red potatoes, roasted and halved

Directions

Make the pesto: Process basil, oil, cheeses, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.

Bring a 6-qt. saucepan of salted water to a boil over high heat; add pasta and cook, stirring, until half-cooked, about 5 minutes. Add haricots verts, and cook, stirring, until pasta is al dente and vegetables are tender, about 3 minutes more. Drain pasta and vegetables, reserving 1/4 cup cooking water, and transfer to a large bowl along with potatoes and pesto; toss to combine, adding a couple tablespoons reserved cooking water, if needed, to make a smooth sauce.

If you liked this recipe, find more like it at Saveur.