Trenette with Pesto, Potatoes and Beans
- 1 cup fresh pesto
- 6 new potatoes (or small red potatoes), boiled and halved
- 1 cup young green beans (or haricot verts), blanched and refreshed
- 1 pound package Trenette pasta
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Place pesto, potatoes and beans in a 12 inch to 14 inch saute pan and set aside. Cook pasta according to package instructions until "al dente" and drain. Add pasta to pan, place over medium heat and toss until warm through. Pour into warmed serving dish and serve.
Recipe courtesy of Mario Batali