Step 1

Cut the potatoes into ¼” cubes and chop the green beans into ½” segments.

Step 2

For the pesto, blend together the basil, pine nuts, olive oil, garlic, Grana Padano cheese, Pecorino, and a bit of salt.

Step 3

Bring water to a boil in a large pot and salt. Add the potatoes and green beans and cook for 2-5 minutes. Then add the trenette and cook until al dente.

Step 4

Toss the pasta with the pesto and serve immediately.