Trenette Al Pesto
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
GlutenEggsTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- (Trenette noodles with pesto sauce) pesto (see p.
- 130) 1 medium potato salt 100z trenette noodles Prepare the pesto sauce in advance.
- Peel and dice the potato and cook for 5min in a large saucepan of salted water.
- Add the trenette.
- (Trenette are long and flattened noodles;
- the Genoese variety are darker and take longer to cook.) Drain the pasta when al dente, reserving a little of the cooking water.
- Transfer to a warm serving dish and mix with the pesto sauce diluted in a little of the reserved cooking water.
- Serve hot.
Plating
Cookware for this recipe
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Large pot
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander