Pixar Luca Trenette Al Pesto Recipe

Introduction

This classic Ligurian dish, Trenette al Pesto, captures the fresh flavors of basil and garlic blended into a vibrant pesto sauce. Combined with tender potatoes and green beans, it’s a comforting pasta recipe inspired by Pixar’s Luca. Perfect for a light yet satisfying meal.

Ingredients

• 3 cups fresh basil leaves
• 2 tablespoons minced garlic
• 1/2 cup fresh parmesan
• 1/2 cup Locatelli pecorino romano
• 1/3 cup pine nuts (leave out if allergic to nuts)
• 3 gold potatoes, peeled and diced
• 2 1/2 cups fresh green beans, ends trimmed
• 1 lb trenette pasta (linguine will work if you cannot find trenette)
• 2 teaspoons salt
• 1/2 cup olive oil plus 1 tablespoon

Instructions

1. Step 1: Place a pot of water on the stove and bring to a boil. Add 1 teaspoon of salt and 1 tablespoon of olive oil. Once boiling, add the peeled and diced potatoes to the water.
2. Step 2: Cook the potatoes for 4 minutes. Then add the trenette pasta to the pot. After 8 minutes, add the trimmed green beans. Continue cooking until the pasta is al dente. Strain the mixture, reserving some pasta water for the pesto.
3. Step 3: Using a mortar and pestle or food processor, blend together 1 teaspoon of salt, fresh basil, garlic, parmesan, pecorino romano, pine nuts (if using), and 1/2 cup olive oil until smooth. Add more olive oil if the pesto is too thick.
4. Step 4: In a serving bowl, combine about 1/3 cup of the reserved pasta water with two heaping spoonfuls of pesto. Add the strained pasta, potatoes, and green beans. Toss everything well to coat evenly. Serve immediately.

Tips & Variations

• If you’re allergic to nuts, omit pine nuts and add a bit more cheese for richness.
• For a creamier pesto, add a small spoonful of ricotta or blend in avocado.
• Use freshly grated cheeses for the best flavor.
• Try substituting trenette with linguine or fettuccine if you can’t find it.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan with a splash of water or olive oil to loosen the sauce. Pesto tastes best fresh, so consider making it the same day you serve the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto ahead of time?

Yes, pesto can be made a day ahead and stored in the refrigerator in a sealed container. Pour a thin layer of olive oil on top to help prevent browning.

What can I use if I don’t have trenette pasta?

Linguine or fettuccine are excellent substitutes and will work well with this pesto pasta recipe.

Pixar Luca Trenette Al Pesto Recipe

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★★★★★

4.4 from 114 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Experience the fresh and vibrant flavors of Pixar’s Luca with this authentic Trenette al Pesto recipe. This Ligurian classic combines homemade basil pesto with tender trenette pasta, perfectly cooked potatoes, and crisp green beans for a traditional and comforting Italian meal.

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Ingredients

Scale 1x2x3x

For the Pesto

• 3 cups fresh basil leaves
• 2 tablespoons minced garlic
• 1/2 cup fresh parmesan cheese
• 1/2 cup Locatelli Pecorino Romano cheese
• 1/3 cup pine nuts (optional, omit if allergic)
• 2 teaspoons salt (divided)
• 1/2 cup olive oil

For the Pasta and Vegetables

• 3 gold potatoes, peeled and diced
• 2 1/2 cups fresh green beans, ends trimmed
• 1 lb trenette pasta (or linguine as a substitute)
• 1 tablespoon olive oil

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Instructions

1. Prepare Boiling Water: Fill a large pasta pot with water, bring to a boil, then add 1 teaspoon of salt and 1 tablespoon of olive oil to prevent sticking.
2. Cook Potatoes: Add the peeled and diced gold potatoes to the boiling water and cook for 4 minutes to start softening them.
3. Add Pasta: Add the trenette pasta to the pot and cook for an additional 8 minutes, stirring occasionally to prevent sticking.
4. Add Green Beans: Toss in the trimmed green beans, continuing to cook everything together until the pasta reaches al dente texture and vegetables are tender-crisp.
5. Drain and Reserve Water: Drain the pasta, potatoes, and beans, reserving about 1/3 cup of the pasta cooking water for mixing with the pesto later.
6. Make Pesto: Using either a mortar and pestle or a food processor, combine 1 teaspoon salt, fresh basil leaves, minced garlic, parmesan and pecorino cheeses, pine nuts (if using), and 1/2 cup olive oil. Blend until smooth. Adjust consistency by adding more olive oil if needed.
7. Toss Pasta with Pesto: In a large serving bowl, mix the reserved pasta water with two heaping spoonfuls of pesto. Add the drained pasta, potatoes, and green beans and toss thoroughly to coat everything evenly.
8. Serve: Serve immediately while warm, enjoying the fresh, aromatic flavors of homemade Ligurian pesto with perfectly cooked pasta and vegetables.

Notes

• Omit pine nuts if allergic; the pesto will still be delicious.
• If trenette pasta is unavailable, linguine is a suitable substitute.
• Reserved pasta water helps to loosen the pesto and improve coating on the pasta.
• Use fresh, high-quality basil and cheeses for best flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Luca recipe, Trenette al Pesto, authentic Italian pesto, basil pesto pasta, Ligurian cuisine, homemade pesto, vegetarian pasta dish