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Trenette al Pesto
servings 4
- 2 cup basil
- 2 tbsp pine nuts
- 6 garlic cloves
- 0.5 cup olive oil
- 0.75 cup parmesan
- 1 lemon juiced
- 12 oz pasta
- 1 potato
- green beans
- 20 cherry tomatoes
instructions
- Toast the pine nuts (and if you'd like the garlic cloves as well)
- 2 tbsp pine nuts
- 6 garlic cloves
- Combine basil, pine nuts & garlic in a food processor and process until very finely minced.
- 2 cup basil
- 2 tbsp pine nuts
- 6 garlic cloves
- With the machine running, slowly dribble in the oil and process until the mixture is smooth.
- 0.5 cup olive oil
- Add the parmesan and lemon. Process very briefly, just long enough to combine.
- 0.75 cup parmesan
- 1 lemon juiced
- Stick the cherry tomatoes in an oven at 400. Leave until burst (10-15 min).
- 20 cherry tomatoes
- Boil cubed potato, pasta and green beans (staggered).
- 12 oz pasta
- 1 potato
- green beans
- Reserve some pasta water.
- 12 oz pasta
- Combine everything together. Serve with more cheese.
notes
Rough order of operations
- Potatoes first - Cook for 3-4 min
- Pasta second - Cook for 8-10 min
- Green beans last - Cook for 4-5 min
{
"title": "Trenette al Pesto",
"cuisine": "ITALIAN",
"effort": "MEDIUM",
"course": "LUNCH_OR_DINNER",
"servings": 4,
"core_ingredients": [
{
"quantity": 2,
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{
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},
{
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{
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{
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{
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{
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],
"additional_ingredients": [],
"notes": "Rough order of operations\r\n* **Potatoes first** - Cook for 3-4 min\r\n* **Pasta second** - Cook for 8-10 min\r\n* **Green beans last** - Cook for 4-5 min",
"reference_url": "https://cooking.nytimes.com/recipes/2653-basil-pesto?q=pesto",
"photo_url": "https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTOpf5u6EaD-Tvb-foWSEYTPufCFQNU9sQGmghMjE9tCb-VfX5_PnGt3rc&s=10",
"total_time_minutes": 35,
"date_created": "2026-03-30T00:45:41.743404170Z",
"variant_label": "",
"variants": [],
"steps": [
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"text": "Toast the pine nuts (and if you'd like the garlic cloves as well)",
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},
{
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{
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}