Trenette Pasta with Pesto Sauce

INGREDIENTS

• 300 g (10.5 oz) dried trenette pasta*
• 100 g (3.5 oz) very tender green beans
• 2 medium potatoes
• A few spoons of Ligurian pesto (basil sauce)
• Salt

* Narrow and flat pasta from Liguria, similar to linguine or fettucine.

TIMES AND DIFFICULTY LEVEL

• 30 minutes
• Easy

PREPARATION

Peel and dice the potatoes. Clean, wash, and cut the green beans into two pieces. Boil plenty of salted water in a saucepan, add the potatoes, green beans, and pasta. Set aside a ladle of the cooking water and drain when it is still al dente, firm and not overcooked. Pour into a tureen and season with the pesto diluted with a little bit of the water just kept aside, mix, and serve. 

NUTRITIONAL VALUE 

Green beans, with their 3% of fiber, help to lower the glycemic load of the recipe and to give a greater sense of fullness.