International Day of Italian Cuisines

Mario Caramella’s preferred way of enjoying Pesto

Pesto alla Genovese

Trenette with Pesto Genovese, Potatoes and Green Beans (serves 4)


  • 280 gm Trenette
  • 160 gm Pesto Genovese
  • 160 gm young green beans
  • 160 gm potato cut brunoise
  • 20 gm pine nuts
  • Freshly grated Grana Padano
  • Ligurian extra virgin olive oil


  1. Cut the potato brunoise and wash under running water
  2. Cut the edges of the green beans eliminate the filament on the side and cut in half longwise
  3. Prepare a large pot of salted boiling water and cook the Trenette together with the green beans and the potato on it, until the trenette are al dente. By the time the pasta is cooked the beans and the potato cut brunoise will also be cooked
  4. Prepare a hot ceramic bowl big enough to receive the ingredients and allow you to mix it comfortably
  5. Start by placing half of the pesto in the bottom and add 2 spoon of water from the pot and stir, do the same for the rest of the pesto but keep it a side
  6. Strain now the pasta the beans and the potato, immediately place all this steaming ingredients in the ceramic bowl add the rest of the pesto on top and start mixing by adding some more grated cheese
  7. Arrange the Trenette in forur individual hot pasta plates or bowls decorate with the pinets and little sprikl of olive oil


  • I cut the beans longwise and cut the potato brunoise so that when I roll the fork this two ingredients will be also included in the bite with the trenette.
  • Pigato d`Albenga is my recommended wine!