Ingredients Jump to Instructions ↓

  1. 1 lb trenette

  2. 4 medium sized potatoes, peeled Salt & pepper to taste

  3. 1 1/4 cup of Pesto Alla Genovese (Pesto recipe follows) Grated cheese to

Instructions Jump to Ingredients ↑

  1. Preparation : Trenette are ribbon shaped pasta. The majority of Genoese feel that pesto should only be served with trenette. I am a little more flexible, any short pasta will do (Pennette Rigate, Ziti) Dice the potatoes and put them into a very large pan with plenty of salted water (4 quarts) Bring this to a boil then add the pasta and cook until "Al dente". Drain and drop the pasta and the potatoes in a deep heated dish. Dilute the pesto with a couple of tablespoons of the water in which the pasta cooked and mix it in. Serve very hot and sprinkle with Parmesan.


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