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Trenette avvantaggiate is the Ligurian way of making pesto pasta without a second burner going. You boil sliced potatoes and trimmed green beans right in the pasta water, then add wholewheat trenette to finish cooking alongside them. Everything drains together and gets tossed with a basil pesto pounded by hand.
Avvantaggiate means “given a head start.” The potatoes go in first since they take longest, the beans follow, and the pasta joins last so all three land al dente at the same moment.
I use wholewheat trenette here because its nuttier bite holds up against the potato and stands up to a heavier hand of pesto. Regular trenette or linguine works fine too if that’s what’s in the pantry.
The pesto itself is straightforward: basil, garlic, pine nuts, two cheeses, and a fruity olive oil, pounded rather than blitzed hard so the leaves stay bright and don’t turn bitter from an overheated blade.
Why You’ll Love This Recipe
- One pot handles pasta, potatoes, and beans together
- Hand-pounded pesto stays vivid green, not bitter
- Wholewheat trenette adds a nuttier, more filling bite
- Ready start to finish in about 40 minutes
Ingredient Notes
- Wholewheat trenette: Gives a nuttier bite and holds up to the pesto. Regular trenette or linguine works as a substitute with no change to timing.
- Basil: Use small-leaf Genovese basil if you can find it, and dry it fully before pounding so the pesto doesn’t turn watery.
- Pine nuts: Walnuts make a heavier, more rustic pesto and cost less. Toast neither, since raw nuts keep the paste from turning bitter.
- Parmigiano Reggiano: Grate it fresh off the wedge. Pre-grated cheese has anti-caking starch that keeps it from folding smoothly into the paste.
- Pecorino: Adds saltiness and sharpness. Swap in more Parmigiano if you want a milder pesto.
- Potatoes: Choose a waxy variety so the slices hold their shape through 15 to 18 minutes of boiling.
- Green beans: Trim the ends and cut into 2-inch pieces so they cook at the same rate as the potatoes.
- Olive oil: Use a fruity, mild extra virgin oil rather than a peppery one, which can fight with the basil’s flavor.
Ligurian Trenette Avvantaggiate with Wholewheat Pesto
Ingredients
Method
- Add the peeled garlic clove, pine nuts, and a pinch of coarse salt to a mortar. Pound to a coarse paste.
- Add the dried basil leaves in two or three batches, pounding and pressing against the side of the mortar until the leaves break down to a bright green paste. Or pulse in a food processor in short bursts, scraping down the sides, until finely chopped but not liquid.
- Fold in the Parmigiano and Pecorino by hand, then drizzle in the olive oil a little at a time, stirring until the pesto turns glossy and holds together. Set aside.
- Bring a 6-quart / 5.7 L pot of well-salted water to a boil. Add the potato slices and cook for 5 minutes.
- Add the green beans and cook for another 3 minutes.
- Add the wholewheat trenette and cook according to package time, usually 9 to 11 minutes, until the pasta is al dente and the potatoes are fork-tender.
- Scoop out and reserve 1 cup / 240 ml of the starchy pasta water, then drain the pasta, potatoes, and beans together in a colander.
- Return the drained pasta, potatoes, and beans to the warm pot, off the heat. Add the pesto and 2 to 3 tablespoons of the reserved pasta water, tossing until the pesto coats everything and turns glossy.
- Loosen with more pasta water a tablespoon at a time if the sauce looks tight. Taste and adjust salt.
- Divide among plates and serve right away, with extra grated cheese on the side if you like.
Notes
- Dry basil thoroughly before pounding to avoid a watery pesto.
- Slice potatoes evenly, about 1 cm thick, so they cook at the same rate.
- Reserve pasta water before draining, you'll need it to loosen the pesto.
- Toss pesto with pasta off the heat to protect its color.
Tips for Success
- Dry basil completely with a salad spinner before pounding, since wet leaves turn the pesto watery and dull.
- Add potatoes to boiling water first since they need the longest cook, about 12 to 14 minutes total.
- Save 1 cup of pasta water before draining and use it to loosen the pesto to a silky coating.
- Pound garlic and pine nuts with a pinch of coarse salt before adding basil for a smoother paste.
- Toss the pesto with the drained pasta off the heat so the sauce doesn’t cook and lose its color.
Variations
- Swap green beans for shelled fresh peas in spring, added during the last 4 minutes of boiling water.
- Use walnuts instead of pine nuts for a heavier, earthier pesto that also costs less per batch.
- Finish with halved cherry tomatoes tossed in raw at the end for acidity and a splash of color.
Storage and Reheating
Trenette avvantaggiate keeps in an airtight container in the fridge for 2 to 3 days. The potatoes soften further and the pesto darkens slightly, but the flavor stays intact.
To reheat, warm a 10-inch nonstick skillet over low heat with a splash of water or a little extra olive oil. Add the pasta and toss for 2 to 3 minutes, just until warmed through. Don’t leave it over direct heat longer than that or the basil turns bitter and the color fades.
I don’t recommend freezing this dish. The potatoes turn grainy and the pesto separates once thawed, so it’s better made fresh or held a few days in the fridge.
Serving Suggestions
Trenette avvantaggiate is a full plate on its own thanks to the potatoes and beans, but a small green salad with a sharp vinaigrette cuts through the richness of the pesto.
Pour a chilled glass of Vermentino or Pigato alongside it. Both are Ligurian whites with enough acidity to stand up to the pine nuts and cheese.
For a bigger spread, serve it as a primo before a simply grilled fish or a plate of sliced tomatoes dressed with good olive oil.
FAQ
Why did my pesto turn brown instead of staying bright green?
Pesto browns when the basil oxidizes from too much heat or a blade running too fast and hot, or from being made too far ahead. Pound it by hand or pulse in short bursts in a food processor, and dry the basil fully before pounding. Adding the oil last also helps seal the color.
Can I use regular trenette instead of wholewheat for this recipe?
Yes, plain trenette or linguine works fine and cooks in about the same time. Wholewheat gives a nuttier, chewier bite that holds up to the pesto’s richness, but it’s not required for the avvantaggiate method to work, and both types cook in about 9 to 11 minutes.
Can I make the pesto ahead of trenette avvantaggiate?
Yes, pesto keeps in the fridge for up to 5 days if you cover the surface with a thin layer of olive oil to block air. Bring it to room temperature before tossing with the hot pasta so it coats evenly instead of seizing.
What wine goes with trenette avvantaggiate?
A Ligurian white like Vermentino or Pigato works well since its acidity cuts through the pesto’s oil and cheese. A dry Italian rosé is a solid second choice if those aren’t available. Serve it chilled to balance the richness of the pine nuts and cheese.
Is trenette avvantaggiate gluten free?
Not as written, since wholewheat trenette is a wheat pasta. Swap in a gluten-free trenette or linguine substitute and check that your cheeses are processed in a gluten-free facility if that matters for you. The pesto and potato-bean base are naturally gluten free on their own.
What does avvantaggiate mean in trenette avvantaggiate?
Avvantaggiate means “given an advantage,” referring to the potatoes and green beans that get a head start in the boiling water before the pasta joins them. It’s a Ligurian technique that turns one pot into a full meal without extra pans.