Best Luca Inspired Trenette Al Pesto Recipe By Tasty Recipes

Pesto Twist Pasta Recipe by Tasty image

Provided by Jody Duits

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

1 lb fusilli pasta, or rotini pasta
2 cups fresh basil leaf, washed and thoroughly dried
1 clove garlic
¼ cup pine nuts
½ cup extra virgin olive oil
¼ cup water, cold
salt, to taste
pepper, to taste
½ cup grated parmesan cheese

Steps:

Cook fusilli ( or rotini) in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
Drain the pasta and transfer to large bowl or pan.
Add pesto and a splash of pasta water, stirring to incorporate.
Add parmesan and another splash of pasta water.
Top off with more cheese and basil before serving.
Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 86 grams, Fat 37 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams

Luca-Inspired Trenette Al Pesto Recipe by Tasty image

Provided by Mimo Ahmed

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 pinch coarse salt, plus more for boiling
¼ cup pine nuts
2 cloves garlic
3 tablespoons grated parmesan cheese
3 tablespoons grated pecorino cheese
4 cups fresh basil leaf
⅓ cup extra virgin olive oil
1 lb dried trenette, linguine pasta
1 large yellow potato, peeled and cut into 1 in (2.54 cm) pieces
1 cup green beans, cut into 1 in (2.54 cm) pieces
1 lemon, zested

Steps:

Bring a large pot of salted water to a boil.
In a food processor, combine the pine nuts, garlic, and a pinch of salt. Pulse a few times, until the texture resembles panko bread crumbs. Add the Parmesan and pecorino and pulse a few more times to incorporate. With the processor running on low speed, add the basil and olive oil and process until the pesto has the consistency of thick cream.
Add the pasta and potatoes to the boiling water and cook until the pasta is al dente and the potatoes are tender, about 12 minutes. Two minutes before the pasta is done, add the green beans to the pot to blanch. Reserve ¼ cup of the pasta water, then drain the pasta and vegetables.
Pour the pesto into a large serving bowl. Add a couple tablespoons of reserved pasta water and the lemon zest and mix well to combine, then add the pasta and vegetables and toss until well-coated in the sauce.
Enjoy!