Trenette al Pesto with potatoes and green beans is one of the most traditional pasta dishes from Liguria, the beautiful coastal region in northern Italy where Pesto Genovese was born.
This recipe combines trenette, a long flat pasta similar to linguine and bavette, with homemade Pesto Genovese, tender potatoes, and green beans. The result is a creamy, fragrant, and very satisfying dish, where the starch from the potatoes helps the pesto coat the pasta beautifully.
In Liguria, trenette are the classic choice for this recipe. They are slightly flat and narrow, perfect for holding the pesto sauce. However, they can be difficult to find outside Liguria and especially outside Italy. If you cannot find trenette, linguine or bavette are excellent substitutes and work very well with this sauce.
The traditional method is simple but very precise: the green beans, potatoes, and pasta are cooked in the same pot, then tossed with pesto away from the heat. This way, the pesto keeps its fresh basil aroma and bright green color.
This is an authentic Ligurian recipe, perfect for summer when basil is at its best, but delicious all year round whenever you want a comforting Italian pasta dish full of fresh flavor.
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What Are Trenette al Pesto?
Trenette al pesto is a traditional Ligurian pasta dish made with trenette and Pesto Genovese, the famous basil sauce from Genoa. Trenette are a long, flat pasta shape, very similar to linguine but slightly narrower and traditionally used in Liguria.
The most classic version of this dish includes potatoes and green beans, cooked together with the pasta in the same pot. The potatoes release a little starch during cooking, making the pesto creamier, while the green beans add freshness and texture.
Once the pasta and vegetables are cooked, they are tossed with Pesto Genovese away from the heat. This is important because pesto should not be cooked: its fresh basil aroma and bright green color are best preserved when it is mixed with the hot pasta just before serving.
Trenette al pesto with potatoes and green beans is a simple but complete dish, deeply connected to Ligurian home cooking and perfect for showcasing the flavor of authentic homemade pesto.
Ingredients
Prep Time: 20 Min| Cook Time: 15 Min | Servings: 4
For the Pasta
- 340 g (12 oz) trenette
- 2 medium potatoes, peeled and diced
- 120 g (4 oz) green beans, trimmed and cut into pieces
- Coarse salt, for the pasta water
For the Pesto Genovese
- 35 g fresh basil leaves (about 40–45 small leaves), preferably Genovese basil DOP
- 80 ml (⅓ cup) extra virgin olive oil, preferably a mild Ligurian extra virgin olive oil
- 50 g (about ½ cup) Parmigiano Reggiano, finely grated
- 20 g (about ¼ cup) Pecorino Fiore Sardo, finely grated
- 1 small garlic clove
- 10 g (about 1 tablespoon) pine nuts
- 3–4 grains coarse salt
How to Make Trenette al Pesto with Potatoes and Green Beans
Make the Pesto Genovese
Step 1) - Wash the basil leaves gently in cold water, then dry them very well with a clean kitchen towel or paper towels.
Place the basil, garlic, pine nuts, Parmigiano Reggiano, Pecorino Fiore Sardo, and coarse salt in a food processor. Pulse briefly, just until the ingredients begin to come together.
Step 2) - Add the extra virgin olive oil a little at a time and continue pulsing for a few seconds, until you get a creamy and fragrant pesto. Do not overblend, as too much heat can darken the basil and change its fresh flavor.
If you want to make the pesto ahead of time, transfer it to a small glass jar, cover the surface with a thin layer of extra virgin olive oil, close the jar, and keep it in the refrigerator until ready to use.
For more details, traditional methods, and all the tips to keep pesto bright green, read our complete Authentic Pesto Genovese Recipe.
Cook the Potatoes and Green Beans
Step 1) - Peel the potatoes, rinse them, and cut them into small cubes, about 1.5 cm (½ inch).
Trim the ends of the green beans and cut them in half if they are too long.
Step 2) - Bring a large pot of water to a boil. Add the coarse salt, then add the green beans. Cook them for about 3 minutes.
Add the diced potato to the same pot and cook for another 3 minutes. During cooking, the potato releases some starch, which helps make the final dish creamier.
Add the Trenette
Step 3) - Add the trenette and cook until al dente, following the package instructions. In this recipe, the trenette take about 9 minutes to cook, so the green beans cook for about 15 minutes in total and the potatoes for about 12 minutes.
If your pasta has a different cooking time, adjust the timing slightly. The potatoes should be tender but not falling apart, and the green beans should be cooked but still intact.
While the pasta, potatoes, and green beans are cooking, place the pesto in a large bowl. Add about half a ladle of hot pasta cooking water and stir until the pesto becomes soft and slightly fluid.
Toss Everything Together and Serve
Step 4) - Drain the trenette, potatoes, and green beans, then transfer them to the bowl with the pesto. Toss gently until the pasta and vegetables are evenly coated with the sauce.
Serve the trenette al pesto with potatoes and green beans immediately, while still hot and creamy.
Tips for the Best Trenette al Pesto
To make perfect trenette al pesto with potatoes and green beans, follow a few simple but important tips.
Cut the potatoes into small, even cubes: The potatoes should cook in the same pot as the pasta and green beans, so cut them into small cubes, about 1.5 cm (½ inch). This way, they become tender without falling apart completely.
Do not overcook the green beans: The green beans should be tender but still hold their shape. If they are very thin, reduce the cooking time slightly. If they are thicker, they may need a few extra minutes.
Cook everything in the same pot: This is the traditional method and also makes the dish creamier. As the potatoes cook, they release starch into the water, which helps the pesto coat the pasta beautifully.
Never cook the pesto: Pesto Genovese should always be added away from the heat. Place it in a large bowl and dilute it with a little hot pasta cooking water before adding the trenette, potatoes, and green beans.
Use pasta cooking water to adjust the texture: If the pesto seems too thick, add more hot pasta water, one tablespoon at a time. This makes the sauce smooth, creamy, and easier to mix with the pasta.
Serve immediately: Trenette al pesto are best enjoyed right away, while the pasta is hot and the pesto is fresh, creamy, and fragrant.
Can I Use Linguine Instead of Trenette?
Yes, you can use linguine instead of trenette. Trenette are the traditional pasta shape for this Ligurian recipe, but they can be difficult to find outside Liguria and especially outside Italy.
Linguine are the best substitute because they have a very similar long, flat shape and hold the pesto well. Bavette are another excellent option, very close to trenette in both shape and texture.
If you cannot find trenette, use linguine or bavette and follow the same cooking method. The result will still be delicious, creamy, and very close to the traditional Ligurian dish.
How to Store Trenette al Pesto
Trenette al pesto with potatoes and green beans are best served immediately, while the pasta is hot and the pesto is fresh, creamy, and fragrant.
If you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 1 day. Before serving again, let the pasta come to room temperature for a few minutes, then add a drizzle of extra virgin olive oil or a spoonful of warm water to make it creamy again.
Avoid reheating trenette al pesto over high heat, as pesto should not be cooked. If needed, warm the pasta very gently, just enough to take off the chill, without overheating the sauce.
Freezing the finished dish is not recommended, because the pasta, potatoes, and green beans can lose their texture. If you want to prepare part of the recipe ahead of time, it is better to make the Pesto Genovese in advance and store it separately in the refrigerator, covered with a thin layer of extra virgin olive oil.
More Recipes with Pesto Genovese
If you love the fresh, fragrant flavor of Pesto Genovese, here are more Italian recipes where this traditional basil sauce is the main ingredient.
Trofie al Pesto: One of the most classic Ligurian pasta recipes, made with trofie and authentic Pesto Genovese.
Ligurian Lasagna with Pesto, Green Beans and Potatoes: A rich and creamy baked pasta dish from Liguria, made with layers of pasta, béchamel, pesto, potatoes, and green beans.
Pasta with Pesto and Cherry Tomatoes: A quick and easy pasta recipe with Pesto Genovese and sweet cherry tomatoes, perfect for a light meal.
Recipe Card
Trenette al Pesto Recipe with Potatoes and Green Beans
Ingredients
For the Pasta
- 340 g trenette pasta - 12 oz
- 2 medium potatoes - peeled and diced
- 120 g green beans - 4 oz, trimmed and cut into pieces
- coarse salt - for the pasta water
For the Pesto Genovese
- 35 g basil leaves - about 40–45 small leaves, preferably Genovese basil DOPfresh
- 80 ml extra virgin olive oil - ⅓ cup, preferably a mild Ligurian extra virgin olive oil
- 50 g Parmigiano Reggiano - about ½ cup, finely grated
- 20 g Pecorino Fiore Sardo - about ¼ cup, finely grated
- 1 small garlic clove
- 10 g pine nuts - 1 tablespoon
- 3-4 grains coarse salt
Instructions
Make the Pesto Genovese
- Wash the basil leaves gently in cold water, then dry them very well with a clean kitchen towel or paper towels.
- Place the basil, garlic, pine nuts, Parmigiano Reggiano, Pecorino Fiore Sardo, and coarse salt in a food processor. Pulse briefly, just until the ingredients begin to come together.
- Add the extra virgin olive oil a little at a time and continue pulsing for a few seconds, until you get a creamy and fragrant pesto. Do not overblend, as too much heat can darken the basil and change its fresh flavor.
- If you want to make the pesto ahead of time, transfer it to a small glass jar, cover the surface with a thin layer of extra virgin olive oil, close the jar, and keep it in the refrigerator until ready to use.
Cook the Potatoes and Green Beans
- Peel the potatoes, rinse them, and cut them into small cubes, about 1.5 cm (½ inch).
- Trim the ends of the green beans and cut them in half if they are too long.
- Bring a large pot of water to a boil. Add the coarse salt, then add the green beans. Cook them for about 3 minutes.
- Add the diced potato to the same pot and cook for another 3 minutes. During cooking, the potato releases some starch, which helps make the final dish creamier.
Add the Trenette
- Add the trenette and cook until al dente, following the package instructions. In this recipe, the trenette take about 9 minutes to cook, so the green beans cook for about 15 minutes in total and the potatoes for about 12 minutes.If your pasta has a different cooking time, adjust the timing slightly. The potatoes should be tender but not falling apart, and the green beans should be cooked but still intact.
- While the pasta, potatoes, and green beans are cooking, place the pesto in a large bowl. Add about half a ladle of hot pasta cooking water and stir until the pesto becomes soft and slightly fluid.
Toss Everything Together and Serve
- Drain the trenette, potatoes, and green beans, then transfer them to the bowl with the pesto. Toss gently until the pasta and vegetables are evenly coated with the sauce.
- Serve the trenette al pesto with potatoes and green beans immediately, while still hot and creamy.
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