'Trenette Avvantaggiate’ with green beans, pesto and potatoes

This comforting dish is one of the most traditional in all of Liguria. The local ‘avvantaggiate’ pasta is the perfect shape to carry the flavours of home-made pesto. Fall in love with this traditional dish with a recipe from Corradi Corti, Executive Chef at Splendido, A Belmond Hotel, Portofino. With a glass of chilled Ligurian Vermentino, it doesn’t get more authentic than this.

A chef makes Trenette Avvantaggiate on a sunny balcony with green beans, pesto and potatoes

Trenette Avvantaggiate

Ingredients (serves 4)

For the pesto

  • 300g / 10 oz basil
  • 100g / 3 ½ oz Grana Padano cheese
  • 80g / 3 oz Fiore Sardo cheese
  • 125g / 4 ½ oz pine nuts
  • 2 cloves of garlic
  • 200ml / ⅘ cup extra virgin olive oil

For the pasta

  • 320g / 11 oz trenette avvantaggiate pasta (if unavailable, use linguine)
  • 200g / 7 oz of your home-made pesto from above
  • 2 ½ tablespoons extra-virgin olive oil
  • 60g / 2 oz potatoes
  • 60g / 2 oz green beans


  • To make the pesto, wash and dry your basil leaves. In a mortar and pestle, grind together the oil, garlic, pine nuts and salt. Add the basil and continue. Finally, grate in both cheeses and mix.
  • Cook the potatoes and green beans in boiling salted water until soft. Add the pasta and cook until al dente.
  • Drain your pasta, potatoes and beans, retaining a little cooking water to dilute the pesto.
  • Add your pesto with the olive oil and stir through to serve.

Buon appetito!

Keep exploring with Belmond

Sign up for exclusive news, travel inspiration and offers

I would like to be kept updated on exclusive news, travel inspiration and offers from the legendary world of Belmond, and receive tailored communications based on my interests and circumstances. To opt out, use the unsubscribe link or email