Today was the first full day of Spring. It was, unfortunately, gray, cool and we had snow flurries this morning.
We haven’t had a bad winter, and I don’t mean to complain. Still we are ready to be done with the cold and the gray.
In an effort to welcome the season despite the weather, we opted to have a dish for dinner that reminds us of sunny, warm climes.
We’re all familiar with pesto, that wonderful sauce of fresh basil, garlic, pine nuts, olive oil and cheese. The traditional presentation in and around Genoa is to use the sauce to dress a bowl full of pasta (trenette, the Genovese “fettucini“) along with sliced, boiled new potatoes and fresh green beans.
Really! Pasta and potatoes in the same dish. And green beans for good measure. All dressed in fragrant, rich pesto. How could this not be good!
So, tonight, with company coming over and a real need for something to make us “think spring,” we whipped up a batch. It did the trick.
Trenette al pesto
- 1 pound fettucini
- 4 new potatoes, boiled until just done and then peeled, sliced thin
- 6 ounces fresh green beans, cleaned and cooked in salted, boiling water until just crisp tender
- 1 cup of your favorite pesto, more or less to taste
Cook pasta according to package directions. When done, drain, reserving 1/3 to 1/2 cup pasta water. Stir pasta water into pesto until blended. In large bowl, toss pasta with potato slices and cooked green beans. Add pesto and toss again.