Trenette Al Pesto

Linguine Trenette al Pesto Genovese

This is how we do it: 

  • Use 2 Pesto jars for every 1 pack of Trenette
  • Cook the Trenette al dente in a pot of boiling salted water
  • Drain, saving some pasta water
  • Scoop the pesto into the pasta, mix well
  • Add about 1 tablespoon of pasta water to each empty jar
  • Close the lids, shake, then pour the contents of the jars into the pasta
  • Stir vigorously until the pasta becomes creamy
  • Serve immediately

Tip #1: As soon as your Gustiamo box arrives, put your pesto in the fridge. Before using it, bring it to room temperature by letting it sit out on your counter.

Tip #2: Saving the pasta water is key. Don’t skip this step. Adding pasta water will help you achieve that perfect creaminess AND you will use every last drop of pesto!