Trenette with Pesto

Ingredients

• 320 gtrenette or linguine$2.43
• 80 gbasil leaves$3.03
• 30 gpine nuts$1.36
• 50 gvegetarian hard cheese (in place of Parmigiano)$2.73
• 30 gvegetarian hard sheep's cheese (in place of Pecorino)$1.55
• 200 gpotatoes$1.06
• 150 ggreen beans$1.36
• 80 mlolive oil$1.58
• 1 eachgarlic clove$0.06
• 1 tspsalt$0.02
• Total for 4 servings$15.18

Most of the cost is basil leaves ($3.03) and vegetarian hard cheese (in place of parmigiano) ($2.73). With oil, spices and staples already at home, the shop drops to about $13.58. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Peel the potatoes and cut them into 1 cm dice, and trim the green beans into 3 cm lengths.
2. In a mortar or bowl, crush the garlic clove and pine nuts with half of the salt into a coarse paste. Add the basil leaves and the remaining salt, pounding gently in circular motions until crushed, then stir in the vegetarian hard cheese, vegetarian sheep's cheese, and olive oil until smooth and emulsified.
3. Bring a large pot of generously salted water to a rapid rolling boil over high heat. Add the diced potatoes and cook for 3 to 4 minutes until they just begin to soften around the edges.
4. Add the green beans and the trenette or linguine to the boiling water with the potatoes. Boil over medium-high heat for 8 to 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are easily pierced with a fork.
5. Ladle out roughly 100 ml of starchy cooking water into a bowl, then drain the pasta and vegetables. Pour the pesto into a large warmed serving bowl, whisk in 3 to 4 tablespoons of the reserved warm pasta water to loosen it into a silky sauce, and gently toss the drained pasta, potatoes, and green beans until evenly coated.
6. Transfer immediately into warmed shallow pasta bowls and serve while steaming hot.