Pesto comes originally from Liguria, a coastal region in the North of Italy. I don’t come from that region so in theory I wouldn’t be entitled to teach anything about pesto, a great product known and loved by everyone. And at the same time I shouldn’t be talking about trenette, which is an amazing type of narrow and flat pasta coming from the same region. However I have a very close friend of mine who comes from a town called Alassio in Liguria; she gave me her personal recipe of trenette with homemade pesto. This dish is a variation of the classic pesto and I want to share it with you because I think it’s great!
INGREDIENTS FOR trenette with PESTO – 6 people
500 gr. flour (sifted)
1 large bunch of basil
100 gr. pecorino cheese
some olives (pitted and chopped)
handful of green beans
3 small potatoes
extra-virgin olive oil
Start with pesto preparation: crush the basil, the garlic, the olives in a mortar and blend everything with extra-vergin olive oil. Then focus on the dough for trenette preparation: put in a large bowl flour, eggs, a little olive oil and a pinch of salt. Mix everything with hands until the dough is smooth and let it rest for 30 minutes. Then divide the dough into smaller pieces and work them one at a time until you get nice layers of pasta (you can find the procedure in this post). Fold the pasta on itself making a ‘S’, cut it into strips 1 cm width and put them on a tray dusted with flour and covered by a clean cloth. Put the beans and the potatoes (previously peeled and chopped) in a large pot full of lightly salted water. Once the potatoes are halfway cooked (should be around 10 minutes), add the pasta and leave it until it’s al dente. Then drain (be sure to save some cooking water) and put everything in a serving bowl. Then cover with grated pecorino cheese, add cooking water, stir, add pesto sauce and mix everything together.
- Make pesto a few hours earlier and let it rest
- According to the tradition, the best mortar is made of marble with a wooden pestle