Cinema snacks: recreating recipes from the silver screen
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SKIP TO: RECIPE
Welcome to Bite Club, where we show you how to recreate recipes from the screen, so you can bring the telly to your belly and munch your way through the movies alongside your favourite characters. This week, we’re diving fins first into Disney Pixar’s LUCA with our take on Trenette al Pesto.
Few films capture the joy of food like Luca, and the simple pleasure of gathering around the table. That first twirl of green-coated pasta in the movie... Intoxicating. But what exactly is Trenette al Pesto, I hear you cry?! Trenette is a long, flat ribbon pasta from Liguria, similar to linguine but slightly thicker. The dish itself is a Ligurian classic: pasta tossed with vibrant, fragrant pesto, plus the surprise additions of potato and green beans. (Strange to British eyes? Maybe. But in Liguria, it’s tradition.)
Traditionally, the potatoes, beans, and pasta all cook together in the same pot, an Italian one-pot wonder. We’ve included that method below, but if you prefer precision, we recommend cooking each element separately and combining them at the end.
As for the Trenette, you can buy it online here, but if you’re feeling adventurous, we’ve included our homemade Trenette recipe below.
All these beauties are then coated in a beautiful fresh pesto. The word pesto comes from the Italian pestare, meaning “to pound” because true pesto should be made in a pestle and mortar. Pounding gently releases the basil’s essential oils, creating a sauce that’s richer, creamier, and far more aromatic than anything blitzed in a blender. It’s a little more work, but trust us, the payoff is worth it. Store it in an airtight container in the fridge for up to three days, with a slick of olive oil on top to keep it vibrant and green.
This dish is an absolute joy to make, and even better to eat! Check out our video for step-by-step guidance, little hacks, and a sprinkle of movie magic.
Mangiamo. Let’s twirl into Luca 🇮🇹
TRENETTE AL PESTO
Features in Luca at 38 minutes and 40 seconds 🍝
INGREDIENTS (serves 4)
300g Trenette (or Linguine) - find our fresh Trenette recipe here!
150g green beans
150g potato (waxy)
To serve: grated parmesan, basil leaves
For the Pesto alla Genovese:
60g basil leaves
40g parmesan
20g pecorino
30g pine nuts
100 ml olive oil
2 small garlic cloves
Pinch course salt
METHOD
For the pesto, in a pestle and mortar crush the garlic into a paste. Add the pine nuts, and grind until fine. Add the basil, and a pinch of coarse salt and grind until smooth. You may need to add the basil in a few additions. Add the cheese, and mix to combine. Slowly pour in the oil, mixing to combine.
Dice the potato into 1-1.5 cm cubes. Trim the ends off the green beans, and cut into thirds.
For dried pasta: Bring a large pot of salted water to the boil, add the potato and cook for 3-5 mins. Add the pasta and cook for half the time on the packet instructions (about 5 mins), then add the beans for the final few minutes of cooking (about 5 mins). Drain, reserving some pasta water for later.
For fresh pasta: Bring a large pot of salted water to the boil, add the potato and cook for 8 mins. Add the pasta, and the beans at the same time, and cook for a further 5 mins. Drain, reserving some pasta water for later. Find our fresh Trenette recipe here!
In a separate large pan, add the pesto and warm through for a couple of minutes. Then, add the drained pasta, potato, and beans, along with some of the reserved pasta water, and toss to combine.
Serve with a grating of parmesan and a scattering of basil leaves.
Nb: for more control over each element, cook the potato, beans and pasta separately, and combine once drained. See our video for this method!
FRESH TRENETTE PASTA
INGREDIENTS:
PER PERSON - scale as required
50 g 00 pasta flour
50 g wholemeal flour
1 egg
Fine milled semolina - for dusting
METHOD
Mix together the 00 pasta flour, and the wholemeal flour. Turn out into a pile onto a worktop.
Create a well in the centre of the flours, and crack in the egg(s). Whisk with a fork, and then using the fork, mix together, slowly incorporate a little flour at a time.
Bring together into a ball, then knead for 10 mins until smooth. Leave to rest for 10-15 mins before rolling and shaping.
Divide the dough into three, and roll out one third of the dough into a sheet about 1.5mm thick, using a rolling pin or pasta machine. (Ensure the remaining dough is covered to prevent it from drying out).
Dust the outside of the pasta sheet with semolina to “dry” it. Then concertina the sheet, and cut with a very sharp knife into 0.3/0.5 cm thick ribbons. See video.
Toss the sliced pasta in additional semolina to prevent it from sticking together. Hang to dry, or twist into nests, until ready to serve. Repeat with the remaining dough.
Cook the pasta in boiling salted water for approximately 5 mins until al dente.
