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Trenette with Pesto

15 mins
4 people

In this recipe
Basil Pesto


Cut the green beans into pieces about 3cm long and cook in abundant salted water. Pour the Berni Pesto into a bowl and dilute with some spoonfuls of cooking liquid. Drain the beans as soon as they float to the surface, drain the pasta when it is still ‘al dente’, and pour everything into the bowl together with the pesto.

Gently mix everything together and add a drop of oil and/or Parmesan cheese to taste. Serve at table after 2-3 minutes to let the pasta cool slightly.


  • Berni Basil Pesto
  • 500 gr. of trenette
  • 100 gr. beans
  • Parmigiano Reggiano
  • Extra virgin olive oil
  • Salt