Equipment
Ingredients
pesto
- 60 g basil, fresh leaves
- 2 garlic, peeled
- 2 g salt, fine
- 50 g pecorino, grated
- 120 ml olive oil
- 15 g pine nuts
pasta and vegetables
- 2 potatoes, peeled and cut into 12mm cubes
- 450 g trenette
- 225 g green beans, trimmed and cut into 25mm lengths
Nutrition (per serving)
Method
Place the basil, garlic, salt, and grated pecorino in a blender or food processor.
Pulse the ingredients until they are roughly chopped, then slowly pour in the olive oil while the motor is running until the sauce is creamy.
Add the pine nuts to the mixture and pulse a few times until just incorporated.
Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil at 100°C (212°F).
Add the cubed potatoes to the boiling water and stir briefly.
Add the trenette to the same pot and cook for approximately 10 minutes, or according to the package instructions.
Add the trimmed green beans to the pot when the pasta is halfway through its cooking time.
Drain the pasta, potatoes, and green beans through a colander once they are all tender.
Return the drained ingredients to the pot and toss thoroughly with the prepared pesto before serving.
Chef's Notes
- For the most vibrant pesto, use fresh, young basil leaves. Wash them gently and ensure they are completely dry before blending to prevent a watery pesto.
- Don't over-process the pesto. A slightly coarser texture is desirable, and over-processing can 'bruise' the basil, leading to a duller color and flavor.
- When cooking the pasta, potatoes, and beans together, ensure the water is at a rolling boil. This helps to cook everything evenly and prevents the pasta from becoming gummy.
- Reserve about a cup of the starchy pasta cooking water before draining. This can be used to loosen the pesto and create a silkier sauce if needed, emulsifying it with the pasta and vegetables.
- Taste and adjust the seasoning of the pesto before tossing with the pasta. The saltiness of the Pecorino Romano can vary, so a final taste is crucial.
Storage
Refrigerator: 72 hours — Pesto will oxidize and lose color over time; store with a thin layer of olive oil on top.
Reheating: Toss with a small amount of warm water over low heat; avoid high heat to prevent the cheese in the pesto from clumping.
