I don’t generally associate serving pasta with potatoes. But we must recognize that there are different regions of Italy, and each has its own cuisine. My experience is from the traditions in Sicily. My friend Maria’s family is from the north of Italy between Milan and Bologna. Her family emigrated to Wales, then she met a Texan and moved to the U.S. to teach French in Richmond (got that?). Every time we visit Maria, something amazing emerges from her kitchen.
Last summer it was Trenette al Pesto, Patate e fagiolini (pasta with pesto, potato, and green beans). But to combine potatoes with pasta? Seemed strange, but tasted fabulous.
As it turns out, this is a favorite recipe of the north of Italy because the potatoes in this region are delicious. And it is summer and there is lot of basil, and the green beans are also fresh, so give it a try. Trenette is a linguine-like pasta. I’ve never seen it in stores here—linguine works fine.
I just love having friends who are such great cooks.
And just a small addendum: as I was finishing this column while visiting Ashland, Oregon, we were taken out to a pizza restaurant and on the pizza were sausage, prosciutto, mushrooms, AND SLICED POTATOES. What a world! Also, apparently here on the west coast, one always gets a small tub of ranch dressing with one’s pizza, to serve atop. I shall withhold my opinion of this custom.
Pasta with Pesto, Potato and Green Beans
Trenette al pesto, patate e fagiolini
- 1 lb linguini pasta
- ½ lb potatoes
- ¼ lb green beans
- 1 cup pesto, or more, if desired (See Gazette recipe in August 2020 issue)
- Parmesan or Romano cheese for serving
This is a case where one must “mise en place” (French for have all your ingredients prepped and ready to go).
Peel and dice the potatoes into ½ inch cubes.
Clean the green beans and cut on the diagonal into one-inch pieces.
Boil a large pot of salted water. When the water comes to a boil, add the potatoes and cook for five minutes. Then add the green beans and cook for three more minutes. Now add the pasta and cook as the box indicates for ‘al dente,’ usually nine minutes for linguini.
Strain, return the vegetables and pasta to the warm pot, add the pesto and stir to coat. Add more pesto if you prefer more sauce.
Serve immediately and pass the grated parmesan or Romano cheese—“mangia”!
