Luca's Trenette Al Pesto Pasta
As the most-watched film of 2021, Disney-Pixar's blockbuster Luca has introduced more children to trenette al pesto than anything before it.
Luca's pasta dish is legendary in Liguria
Trenette al pesto makes no fewer than four guest appearances in Luca, the sweet coming-of-age animation where the protagonist and his friend Alberto are introduced to it for the first time. At first they are slightly sceptical and intimidated, but the pair soon discover the game-changing joys of eating a dish that is famous throughout the north Italian region of Liguria.
About Luca's trenette pasta
Trenette is a flat, narrow pasta that is a delight to eat but can be challenging to find in the UK. Unless you're prepared to import some, the solution is either to make it yourself or settle for the next best thing: linguine or fettuccine.
Traditionally, trenette is served with classic basil pesto, but we've tried it with all kinds of pesto, and think it works just as well with sauces that get their principal flavour from tomato, chilli, coriander, and more.
The dish is rather unusual due to the pairing of pasta and potatoes, which at first glance seems like carbohydrate overload. To be honest, it probably is, but despite our initial reservations, it turns out to be a combination that, for some baffling reason, does work.
If all those carbs are making you feel guilty, the inclusion of green beans provides an intriguing textural contrast. It also means you can rest assured that you’ve at least eaten one of your five-a-day.
The ingredients needed to replicate Luca's pasta dish
| Ingredient | Quantity |
| Trenette pasta | 150g |
| Potatoes | 150g |
| Green beans | 100g |
| Pesto | 100g |
| Parmesan | as needed |
| Seasoning | to taste |
| Fresh herbs | for garnish |
How to make Luca's trenette al pesto pasta dish
Start by peeling the potatoes (any variety will do, but we reckon if Luca had ever tried fingerling potatoes, he’d agree with us that this wonderfully nutty variety works perfectly in this dish). Chop them into equal-sized cubes, about the size of a die.
Top, tail, and halve the green beans and set aside.
Bring a pan of salted water to a boil and add the pasta and potatoes.
Simmer for 5 minutes, and then add the beans. Continue simmering until the pasta is al dente and the potatoes are tender and creamy, about another 6-7 minutes.
Strain through a colander, but reserve about a tablespoon of the starchy pasta water.
Stir in the pesto (it will warm in the residual heat, so there’s no need to heat it), and then add a splash of the starchy water that everything cooked in. This will turn your creation from a very acceptable weeknight dinner into a wonderfully glossy dish that would sit comfortably in a fine-dining restaurant.
Enjoy with lashings of Parmesan, some fresh herbs for garnish, and maybe Luca playing in the background.