TRENETTE AL PESTO INSPIRED BY LUCA

For the Pesto

Add the garlic, salt, and pine nuts to the mortar. Using the pestle, muddle the ingredients in a circular motion until it becomes a paste.

Add the basil leaves to the mortar. Using the pestle, pound the leaves into the garlic paste. If the leaves are taking a while to break down, add a splash of olive oil.

Once the basil has broken down, add the cheese. Add a small amount of oil at a time, pounding in between to combine the pesto. Tip: If your pesto begins to break, add another sprinkling of grated cheese.

Alternatively, combine the garlic, salt, and pine nuts in the bowl of a food processor. Pulse until the nuts are finely chopped. Add the basil leaves and the cheeses. While the machine is running, stream in the olive oil.

Use immediately or store the pesto in an airtight container. Before closing the lid, add a thin layer of olive oil on top of the pesto to prevent discoloring. Store in the refrigerator until ready to use.

For the Trenette al Pesto

Bring a large pot of water to boil. Add the kosher salt to season the water.

Meanwhile, cut the potatoes into 1-inch cubes.

Cut the green beans into 1-inch pieces.

Once the water is boiling, add potatoes and cook for 4 minutes. Add the dried fettuccine pasta and cook for an additional 10-11 minutes or until the pasta is al dente. In the last 3-4 minutes of cooking, add the green beans. Towards the end of cooking, reserve about 1 cup of the pasta cooking liquid. **If using dried trenette pasta, add the potatoes and cook for 10 minutes, then add the green beans and allow them to cook for an additional 2 minutes. Then, add the pasta and cook for just 2 more minutes.

Drain the pasta/potatoes/beans once cooked.

Add the pesto to a large bowl. Add the drained pasta/potatoes/beans and about ¼ of the reserved pasta water. Toss to combine the pasta.

Finish the pasta with olive oil and garnish with more basil leaves.