Trenette Noodle with Pesto (Liguria)

Pasta

Ingredients

Trenette noodles - 1 1/2 pounds

Potatoes, peeled - 4 medium sized

Salt

Pesto all genovese - 1 1/4 cups

Grated pecorino or parmesan cheese

Dice the potatoes and put them into a very large pan with plenty, at least 3 or 4 quarts, of salted water. Bring this to the boil and then add the trenette; stir well and continue cooking until tender but al dente or slightly resistant to the bite - about 12 minutes for commercially prepared noodles.

Drain and drop the noodles and potatoes into a deep heated serving dish. Dilute the pesto with a ladleful of the liquid in which the noodles were cooked and mix it in quickly. Serve very hot, accompanied by a bowl of grated cheese.

Serves 6