1 pound trenette
2 To 3 – cups fresh basil leaves
3 tablespoon Pine nuts
2 cloves garlic
1/4 tablespoon salt
1/2 c extra virgin olive oil
1/2 c Parmesan cheese, grated
3 medium-sized boiling potatoes, peeled and thinly sliced
How to make the Trenette al Pesto con patate:
“Pesto”: the word pesto means “pounded,” as traditionally pesto was made by grinding the ingredients together by hand in a marble mortar and pestle.
To make the pesto, place all ingredients except oil and pasta in a marble mortar. Process, to a puree. While processing in the mortar, gradually add oil until absorbed. Toss with the trenette. Serve hot. If you don’t have a marble mortar, use a food processor or blender, the resulting pesto will be very good also, even if not at the same level of high culinary delight.
Have the pesto ready before starting to cook the pasta.
In 1 quart of boiling salted water place potatoes and the pasta and cook about 7-8 minutes, or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with pesto. Serve very hot accompanied by a bowl of grated cheese.
To preserve pesto for a long time: you can freeze the pesto, prepared without the parmesan cheese, in small plastic cups, Tupperware containers, or ice cube trays. Keep the pesto in the freezer until you need it. When you need to use it, just bring the frozen pesto to room temperature, add the Parmesan cheese and your pesto is ready to toss over hot pasta or whatever!
Regional recipe from Liguria