Ingredients
Pesto:
- 3 tablespoons pine nuts
- 2 cups fresh basil leaves, preferably "picolo fino"
- 1 clove garlic, peeled
- 1 pinch sea salt
- 5 ounces Ligurian extra-virgin olive oil
For the pasta dish:
- 1 cup fresh pesto
- 6 new potatoes or small red potatoes, boiled and halved
- 1 cup young green beans or haricots verts, blanched and refreshed
- 1 pound package Trenette pasta
Directions
To make the pesto: In a large stone mortar, place the pine nuts, basil, garlic, and salt and grind with a pestle until it forms a paste. Drizzle in the olive oil, beating the mixture all the while with a wooden spoon. This can also be chopped in a food processor before adding the oil. The pesto can be stored in jars, topped with extra-virgin olive oil, for several weeks.
To make the pasta dish: Bring 6 quarts water to boil and add 2 tablespoons salt.
Cook the pasta according to package instructions until "al dente" and drain.
Add pasta to a cold pan along with the beans. Toss with pesto, red potatoes and let the hot pasta and beans warm the pesto and potatoes. Do not reheat. Add more extra-virgin olive oil, to taste.
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By cerone518
clifton park
on July 27, 2009
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i do add alot of pecorino to the pesto, otherwise this is one of my favourite mario dishes. i've been lucky enough to enjoy it at one of his restaurants, so it's amazing to be able to do my best at home to make it.
By sbr2_9443698
Henderson, NV
on August 26, 2008
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My husband (the Italian in the family was skeptical of the potatoes.... but everyone loved it! I was able to find the trenette at Whole Foods and the shape was great with the dish.
The recipe in Mario's cookbook does have a little parm in the pesto.... not sure why it's not here. Perhaps a typo.
By astierparis_348394
Avon, CT
on October 10, 2005
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My husband and I happened upon a marvelous restaurant just north of Genoa where the daily offerings were announced, rather than written. I was able to catch the word "pesto" and selected the spectacular Pesto Genovese as my first plate. Though I often tried to recreate the dish, I was unsuccessful until I found this recipe. For those who challenge the authenticity of this recipe, I would suggest they first try an authentic Pesto Genovese in Genoa.
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