Authentic Trenette al Pesto from Luca
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What’s Up, Hungry People
Luca is one of those movies that makes you want to hop on a plane and travel to Italy.
Luca is one of those movies that instantly transports you to the enchanting beauty of Italy. The picturesque town of Portorosso, inspired by the real-life seaside cities on the coast of Cinque Terre, captivates viewers with its charm. The film follows the incredible journey of two young sea monsters who discover the magic of being human, embark on a thrilling adventure, and even compete in an annual bike race to fulfill their dreams.
As someone who recently returned from Italy, the cravings for authentic pasta are off the charts! I’ll be sharing more about my Italian adventure soon, so stay tuned. In the meantime, I couldn’t resist the countless requests on TikTok to recreate the mouthwatering pasta dish from Luca – the famous Trenette al Pesto.
What’s wrong with you, stupido!
Trenette al pesto is a real-life recipe originating from the Liguria region of north-western Italy. While the pasta itself can only be called “trenette” if it comes from this specific region (similar to how “real” Champagne must come from Champagne, France), you can easily find similar pasta shapes like linguini or fettuccine in stores worldwide.
The dish is traditionally served with boiled golden potatoes, green beans, and a bright pesto sauce, creating an unforgettable combination of flavors and textures.
In the movie Luca, Giulia brings Alberto and Luca back to her house where her father is preparing the classic dish. However, because this is the boys’ first full day in the human town, they have no idea how to actually eat the pasta. Alberto digs in with his hands first and discovers the pasta is delicious – and Luca follows his lead.
They do eventually learn how to use forks to eat pasta, don’t worry.
Here’s What You’ll Need
Italian food thrives on simplicity and the use of fresh, locally sourced ingredients that harmonize to create extraordinary dishes. If you can’t make it to Italy, fear not! Seek out the freshest ingredients from local farmers’ markets or nearby sources, and you’ll be well on your way to an authentic Italian meal.
For the Pesto:
- Fresh basil: Provides the main flavor and aroma in the pesto sauce.
- Whole garlic cloves: Adds a pungent and aromatic element to the pesto sauce.
- Pine nuts: Offers a nutty flavor and adds richness to the pesto sauce.
- Romano cheese: Imparts a tangy and slightly salty taste to enhance the overall flavor.
- Parmesan cheese: Adds a nutty and savory element to complement the other ingredients.
- Olive oil: Helps blend the ingredients together and creates a smooth consistency in the pesto sauce.
- Salt: Enhances the flavors of all the ingredients and balances the overall taste.
For the Pasta
- Trenette or linguini pasta: Serves as the base of the dish, providing a satisfying texture and vehicle for the sauce.
- Potatoes: Adds a hearty element to the dish, providing additional texture and substance.
- Green beans: Contributes a fresh and crisp texture to the dish, providing a vibrant and nutritious component.
Let’s Cook!
To begin, we need to prepare the pesto sauce. Take out a chilled food processor and blade (this little trick helps preserve the basil’s vibrant green color). Add basil leaves, pine nuts, garlic, coarse salt, and freshly grated Romano and Parmesan cheeses to the food processor. Trust me, the fresher the cheese, the better!
Now, pour in about half a cup of olive oil to help blend the ingredients. Once the mixture starts to look chunky, slowly add the rest of the olive oil while the processor is running. This step will give you a smooth pesto.
Pro tip: Be careful with cheese chunks – make sure they don’t get stuck in the blade!
Preparing the Potatoes and Green Beans
Now, let’s focus on the accompaniments to our pasta. Salt some water and bring it to a boil. Add golden potatoes and cook them for a few minutes until they are just beginning to soften. Next, toss in the green beans and bring the water back to a rolling simmer. Cook until the beans are crisp and the potatoes are fork-tender. Once done, remove the beans and potatoes from the water and set them aside to prevent further cooking.
Pasta Preparation:
Now, let’s move on to the pasta. Add the trenette (or linguini) to the boiling water and cook until it’s perfectly al dente. Don’t forget to reserve about a cup of that precious pasta water before draining! It’s the secret for loosening up the pesto sauce.
While the pasta’s cooking, blend that pasta water into the chilled pesto sauce to loosen it up just enough to coat everything beautifully.
Bringing It All Together
Once the pasta’s ready, drain (but don’t rinse!) and toss it back into the pot. Add the cooked potatoes and green beans. Now, pour over that stunning pesto sauce and gently toss everything together until every last noodle is dressed in the pesto sauce.
Tips for Making the Pasta from Luca
Still have a Bruno in your head? These tips and tricks may come in handy!
- Blending pesto in a chilled food processor: Chilling the food processor and blade helps maintain the vibrant green color of the basil and prevents the sauce from heating up during blending.
- Cooking potatoes and green beans: Be careful not to overcook the potatoes and green beans, as they should retain some firmness and snap. Keep an eye on them and test for doneness to avoid them becoming too soft.
- Reserving pasta water: Saving some pasta water before draining is a useful technique. It can be added to the pesto sauce to adjust the consistency and help the sauce adhere better to the pasta.
- Blending pesto to a smooth consistency: Blend the pesto sauce until it reaches a smooth and creamy consistency. If needed, you can adjust the thickness by adding a bit more olive oil or reserved pasta water.
- Tossing pasta with pesto: When combining the pasta, potatoes, and green beans with the pesto sauce, toss gently to ensure even distribution of the sauce without breaking the pasta or mashing the other ingredients.
- Serving and enjoying: Trenette al pesto is best served immediately to enjoy its flavors at their peak. Feel free to garnish with additional grated cheese or fresh basil leaves for extra visual appeal.
- Experiment with variations: Don’t be afraid to personalize the recipe by adding your own twist. You can incorporate additional ingredients like cherry tomatoes, toasted pine nuts, or grilled chicken for added texture and flavor.
- Troubleshooting tip: Adjusting consistency: If the pesto sauce is too thick, you can add a splash of olive oil or reserved pasta water to thin it out. On the other hand, if it’s too thin, blend in some extra basil leaves, cheese, or pine nuts to thicken it.
- Troubleshooting tip: Adjusting seasoning: Taste the pesto sauce before combining it with the pasta and adjust the seasoning as needed. Add more salt, garlic, or cheese to suit your taste preferences.
- Storage and leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. The pesto sauce may darken slightly due to oxidation, but it will still be safe to consume. Reheat gently or enjoy it cold as a pasta salad.
Common Trenette al Pesto Questions
- Can I use a different type of pasta? Yes! If you can’t find trenette, linguine or fettuccine works just as well.
- How do I store leftovers? Store any leftovers in an airtight container in the fridge. It’s best to eat it within a day or two.
- Can I make the pesto ahead of time? Absolutely! You can prepare the pesto sauce in advance and store it in the fridge for up to 3 days. Just give it a quick stir before using.
Watch It On TikTok
@fictionalfeastfelicia Replying to @jayna2001 I just got back from a trip to Italy and I knew I had to recreate some authentic Italian pasta dishes for myself – an iconic meal from Portorosso will do nicely 🪸 #fictionalfeast #reciperequest #thestarvingchef #pastafromluca #trenettealpestofromluca #portorossocup #pestopastarecipe #foodfrommovies #fictionalfeasts #reciperequests #trenettealpesto ♬ Cittá Vuota (From "Luca") – Geek Music
What dishes from your favorite books or movies would you like to recreate? Share your ideas in the comments below or leave a suggestion over on TikTok!
This trenette al pesto is a perfect way to bring a taste of Italy to your own table. Fresh basil, tender potatoes, and crisp green beans tossed in a homemade pesto take you straight to the heart of Liguria. Whether you’re a fan of Luca or just a pasta enthusiast, this dish is sure to hit the spot. As you dig in, don’t forget the best part – pesto-coated fingers, just like Luca and Alberto. Buon appetito, Hungry People!
Trenette al Pesto Inspired by Luca
Equipment
- food processor chilled
- stainer
- pasta spoon
Ingredients
FOR PESTO
FOR PASTA
- 4 servings linguine
- 2-4 golden potatoes chopped
- 1 cup green beans snapped into half inch pieces
- 1 cup reserved pasta water
- 1 teaspoon sea salt
Instructions
- Chill the food processor and blade in the freezer for at least 30 minutes prior to blending the pesto for best results. Prep the potatoes and green beans during this time.
- Place the basil, garlic, pine nuts, Parmesan, Romano, salt, and half of the olive oil into the food processor and begin blending. Slowly pour the remaining olive oil into the food processor as it is running to get the pesto to a smooth consistency. Place the bowl of the food processor with the blade still in place in the fridge while making the pasta.
- Bring a large pot of water to a rolling simmer. Add the sea salt to the water. Once boiling, add the potatoes and cook for 5-6 minutes or until just beginning to lose their firmness.
- Add the green beans to the pot with the potatoes and continue to simmer for another 3-4 minutes or until the green beans are tender but retain some of their snap.
- Remove the cooked green beans and potatoes from the water with a sieve and set aside.
- In the same water, add the pasta and cook according to the instructions on the box for al dente pasta. About halfway through, use a measuring cup to reserve about 1 cup of the water.
- Remove the food processor from the fridge and reattach it to the base. Pour the reserved pasta water into the food processor while blending on low speed. Blend until the pesto is smooth.
- Drain the pasta and return it to the pot along with the potatoes and green beans. Reduce the temperature to medium-low. Pour the pesto sauce over the pasta and gently toss to coat everything in the pesto evenly.
- Serve right away—and eat with your hands if you're a sea monster. Enjoy!
