How To Recreate The Trenette Al Pesto Recipe From ‘Luca’

The following recipe and excerpt for Trenette Al Pesto are from “PIXAR: The Official Cookbook” by S. T. Bende and Tara Theoharis. It’s available for purchase on Amazon.

The Vespa may well be the greatest thing ever created, but pasta is a very close second! And in Italy, cherished pasta recipes are passed from parent to child, and friend to friend. Giulia’s papa, Massimo, was lucky enough to receive this tried-and-true recipe from his very good friend — Luca director Enrico Casarosa. Fresh basil, garlic, and olive oil come together in a homemade pesto, while potatoes, green beans, and pasta are boiled to perfection. Topped with pine nuts and cheese, and tossed with oil, Trenette al Pesto offers a fusion of flavors that truly is perfetto. This beloved Marcovaldo (and Casarosa!) family dish is destined to become a hit with families, friends, and underdogs alike. Buon appetito!

Trenette Al Pesto

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesTotal time: 20 minutesServings:4 servings

Ingredients

• 45 fresh basil leaves (about 1 packed cup)
• 2 cloves garlic
• Pinch of coarse salt
• 1/2 cup extra-virgin olive oil, divided
• 1 handful (about 1/4 cup) pine nuts
• 2 tbsp grated Parmigiano cheese
• 2 tbsp grated Pecorino cheese
• 16 ounces trenette pasta (or any pasta you love: linguini, spaghetti, etc.)
• 1 cup green beans, cut in 1-inch pieces
• 1 large yellow potato, cut in 1-inch cubes

Instructions

1. Put the basil and the garlic in a marble mortar with a pinch of coarse salt and start mashing with the pestle. Slowly add a bit of oil as you go. If you don’t have a mortar and pestle, a food processor will work too. In fact, that’s what most people use in Liguria nowadays!
2. Add the pine nuts, the grated Parmigiano, and the grated Pecorino. As you continue to add the olive oil, the consistency should be that of a very dense cream, and the quantity of oil needed will vary depending on the mixture’s degree of absorption. The key for a great-tasting pesto is to not cook your basil. If you use a food processor, don’t let it run too long or it will heat the ingredients.
3. At this point, you can boil the water for the pasta. Once it boils, add some coarse salt to the pot. Throw in the pasta as well as the green beans and the potato. Drain the pasta once it’s cooked but still ”al dente” — not too soft! (Use the recommended time on your pasta’s packaging.) Save a little bit of the pasta water for the sauce.
4. Place the pesto on the bottom of the serving bowl, add a couple of spoonfuls of the pasta water, then add the pasta to the bowl with the pesto. Mix it well, then serve it!

Notes

• Special tools needed: Mortar and pestle or food processor.

• 30 Minutes
• Italian Food
• Italy
• Pasta