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Recipe for :

Pasta with Pesto - Trenette al Pesto

This recipe has come from Wish You Were Here culinary and adventure tours who organise cooking holidays and tours in Italy, France and the USA.

Imagine cooking with your very own Italian grandma who is excited to share her family recipes with you. Imagine spending a morning at a famous spa where you relax in an ancient grotto followed by a massage. Imagine cruising down the Italian Riviera on a Vespa.

Wish You Were Here tours are about discovering these wonderful locations in a personal way. Locals and friends help open the door to the best foods, places and experiences because they have spent a lifetime getting to know and appreciate the place they call home. One of the things that makes the tours special is that things are kept informal and friendly and the tours are limited to small groups so you will feel like you are traveling with friends.

To find out all about these wonderfould tours have a look at

"This pesto is great on everything. Try it on bread, stirred into a minestrone soup, spread on chicken to be baked in the oven or even mixed with sour cream for a dip.
Be sure to get the sweetest basil you can find, the smaller the leaves the better


For the pesto:
32 fresh basil leaves (about)
1 peeled garlic clove
1 tbsp pine nuts
extra virgin olive oil
4 tbsp grated Parmigiano-reggiano cheese

For the pasta:
12 oz trenette pasta
2 oz fresh green beans
2 medium potatoes, sliced or cut into pieces


For the pesto:

Originally, pesto sauce was made by using a marble mortar and pestle. Now the usual way of preparation is with an electric blender. The ingredients are gradually added into the blender in the following order:

  • pine nuts
  • garlic
  • salt
  • parmigiano cheese
  • oil

Blend at low speed until all of the ingredients are finely chopped.

For the pasta:

  • Boil a large pot of water. Add the green beans and potatoes and cook them until they are 'al dente' (tender yet firm to the bite).
  • Remove the potatoes and green beans from the water and place them aside.
  • Boil the pasta in the same water that you used for the vegetables for the length of time indicated on the pasta package.
  • Drain the pasta, add the vegetables and mix with the pesto sauce and a few tablespoons of the pasta's cooking water.
  • Serve immediately with grated parmigiano cheese on the side.

Serves 4

Contributed by Wish You Were Here Tours. Offering small group tours on the Italian Riviera, Tuscany, Provence, and San Antonio Texas.