Giancarlo Roffi, La Spezia
Trenette noodles are narrow, flat, and commonly confused with fettuccine or tagliatelle; however, trenette noodles are not made with eggs, and have one side that is curled.
(Yield: 6 servings)
1 pound trenette
PESTO:
1 cup fresh basil leaves (tightly packed)
2 tablespoons pine nuts
3 garlic cloves (peeled)
salt
3 tablespoons grated Pecorino
or Parmesan cheese
½ cup extra-virgin olive oil
~
2 medium potatoes
1 pound green beans (trimmed)
1. Wash basil leaves and dry well.
2.In food processor, add basil, pine nuts, garlic, a pinch of salt, the cheeses and a small amount of oil. Puree. Pour in remaining oil, blend for few more seconds, and reserve.
3.Peel potatoes and cut into julienne strips. Set aside.
4.Bring large pot of salted water to boil. Add green beans and cook for 5 minutes.
5.Add potatoes. After 2 minutes add noodles.
6.When noodles are cooked al dente, drain and place in large serving bowl. Add prepared pesto. Mix well.
Serve immediately with freshly grated Pecorino or Parmesan cheese. In this recipe penne was used.