Trenette With Pesto

Preparation:

Preparation: Prepare the pesto. Wash the basil leaves and dry them gently with a towel. Put the peeled and sliced garlic, the pine nuts, the walnut kernels into the blender and blend them; add the chopped basil leaves and salt and blend; pour the oil slowly and whisk again until you get a soft sauce. Mix the grated Parmesan cheese and pecorino cheese into the mixture; pour the pesto into a bowl and set aside. Trim the green beans, remove the filaments, wash them and cut them into pieces about 3 cm long. Peel and cut the potato into sticks, then keeping them immersed in cold water so that they do not blacken. In the meantime, bring plenty of water to the boil, add salt and cook the trenette al dente; add the green beans and potato sticks 7-8 minutes before the end of cooking. Add 2-3 tablespoons of the pasta cooking water to the pesto and mix thoroughly. Drain the trenette with the vegetables, dress them with the pesto and serve immediately. Wine: Vermentino (white - Liguria) served at 10 degrees.