Trenette are long, narrow, flat pasta ribbons from Liguria in north-west Italy, a little thicker than linguine and usually around 3 to 4 mm wide. Their best-known dish is trenette al pesto: pasta cooked together with waxy potatoes and green beans, then tossed with basil pesto. Wikipedia gives the basic description. Names for flat ribbons overlap, so see also our guide to bavette, which is very close.
Trenette Compared With Similar Pasta
| Shape | Width and profile | Good with |
|---|---|---|
| Trenette | Flat, about 3 to 4 mm | Pesto, light oil-based sauces |
| Linguine | Narrower, slightly oval, about 3 mm | Clams, seafood, lemon |
| Tagliatelle | Flat, 6 to 9 mm, usually egg | Meat ragù |
| Fettuccine | Flat, about 6 mm or more, usually egg | Butter, cream, ragù |
| Bucatini | Round and hollow | Amatriciana, carbonara |
Widths are approximate and vary by brand. If you cannot find trenette, linguine is the closest substitute, and fettuccine works in a pinch.
Trenette al Pesto: Why Potatoes and Beans
The Genoese way is to cook the vegetables in the same pot as the pasta. The potatoes release a little starch into the water, which helps the pesto cling without cream or butter, and the beans add sweetness and snap. The dish is a good example of the practical, seasonal cooking of the coast. For the wider picture, see the regional pasta guide.
Recipe: Trenette al Pesto (Serves 4)
Ingredients
- 400 g dried trenette
- 200 to 250 g small waxy potatoes, peeled and diced about 1.5 cm
- 150 to 200 g green beans, trimmed and cut into 3 to 4 cm pieces
- 2 loosely packed cups of fresh basil leaves
- 2 garlic cloves
- 2 tablespoons toasted pine nuts
- 2 tablespoons grated Parmigiano Reggiano
- 1 tablespoon grated Pecorino (optional)
- 80 to 100 ml extra-virgin olive oil
- Coarse salt for the water, and fine salt to taste
Method
- Make the pesto. In a mortar, crush the garlic with a pinch of salt, add the basil a handful at a time, then the pine nuts and cheeses, and finally stream in the oil. A food processor works too: pulse briefly and stop before the basil darkens.
- Boil the water. Use a large pot and salt it well.
- Start with the potatoes. Add them first and cook for 3 to 4 minutes.
- Add the pasta, and stir in the first minute.
- Add the green beans when the pasta is about halfway done, so everything finishes together. Dried trenette usually takes 9 to 11 minutes.
- Save a cup of the water, then drain the pasta and vegetables together. Do not rinse.
- Dress. In a large warm bowl, loosen a few tablespoons of pesto with a splash of the cooking water. Add the pasta and vegetables and toss gently until glossy, adding more water as needed.
- Serve straight away with a little extra cheese, olive oil and a few torn basil leaves.
Tips for a Good Result
- Keep the pesto off the heat. Heat dulls basil and turns the sauce dark and bitter. Mix it in a bowl, not a hot pan.
- Use waxy potatoes so they hold their shape. Floury potatoes break down and cloud the water.
- Salt the water well. The potatoes and pasta absorb it, so this is where the seasoning starts.
- Do not over-blend. A food processor can heat and bruise the basil. A short pulse is enough.
- To keep the pesto greener, some cooks dip the basil in boiling water for a few seconds, cool it in ice water and dry it before blending. It is optional.
The water science guide explains why the starchy water works, and the pasta cooking guide covers the basics.
Variations
- Nut-free: use toasted sunflower seeds or walnuts in place of pine nuts.
- Vegan: leave out the cheese, or use nutritional yeast. Check that the pasta has no egg.
- Milder: blend some parsley or spinach with the basil.
- Seafood: trenette also suits clams, mussels or prawns with lemon or white wine. See spaghetti alle vongole.
Serving
A crisp green salad and crusty bread balance the richness. Ligurian whites such as Vermentino or Pigato are the traditional match. The pasta pairing guide covers matching shapes and sauces generally.
Storage
Pesto pasta is best eaten fresh. Cooled leftovers keep in the fridge for up to 3 days; reheat gently with a splash of water. Cover pesto itself with a film of olive oil and refrigerate it for up to 3 days.
FAQs
Is trenette the same as linguine?
No, but they are close. Trenette is flatter and slightly wider; linguine is a little narrower and slightly oval.
How long does it take to cook?
About 9 to 11 minutes for dried, 3 to 5 for fresh.
Is it made with egg?
Dried trenette is usually just durum wheat semolina and water. Some fresh versions include egg, so check the label.
Can I bake it?
Not usually. Long flat ribbons clump in the oven and are better on the stovetop.
How much per person?
About 80 to 100 g dry.
Should I rinse it?
No. The surface starch helps the sauce cling.
More Pasta Guides
Avoid common errors in the cooking mistakes guide, or browse the pasta shapes guide and the best pasta for Alfredo.
Related guides: find close swaps in the pasta substitution chart, check typical times in the cooking time chart, or browse the pasta shapes A to Z.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.