Recipes from Italy · by Barbara Felicità Lucchini
Trenette al Pesto Recipe with Potatoes and Green Beans
NUTRITION · PER SERVING35M COOK
CAL 32%·PRO 40%
CARBS 84G53% OF CAL
6G FIBER0G ADDED5G INTRINSIC72G OTHER5G TOTAL SUGAR
FAT 25G36% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Trenette pasta tossed with homemade pesto Genovese, potatoes, and green beans in the traditional Ligurian style. Creamy and aromatic with fresh basil, garlic, pine nuts, and cheese, it's a satisfying vegetarian main.
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View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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
At a glance
PER SERVING · TIME 35M
CAL 32%·PRO 40%
CARBS 84G53% OF CAL
6G FIBER0G ADDED5G INTRINSIC72G OTHER5G TOTAL SUGAR
FAT 25G36% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1748mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 757mg
- Calcium
- 242mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.