AUTHENTIC ITALIAN RECIPE

'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.

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

Method

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

Watch the recipe video Visit Portofino

AUTHENTIC ITALIAN RECIPE

'Trenette Avvantaggiate’ with green beans, pesto and potatoes

Buon appetito!

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