Trenette al Pesto

Trenette al Pesto

Sometimes, Filippo Berio Classic Pesto is all you need for an effortlessly delicious pasta dish. This Trenette recipe celebrates the simple pleasures of life: good pasta, cheese, basil and of course, Filippo Berio Extra Virgin Olive Oil. Here's a tip from us: try serving it the Italian way and put your pasta into the sauce before serving. Buon appetito!

Categories: Pasta, Pesto, Vegetarian

Serves: 4 Preparation time: 10 mins Cooking time: 0 mins



  • 1 x (190g) jar Filippo Berio Classic Pesto
  • 400g Trenette (fine Ligurian pasta)
  • Salt, to taste

To serve:

  • Filippo Berio Extra Virgin Olive Oil, to drizzle
  • Parmesan cheese, freshly grated


  1. Place the pasta in a large saucepan of well-salted boiling water (1 litre of water per 100g).
  2. Boil and cook for 8 minutes, stirring occasionally. A shorter cooking time results in a more 'al dente' (firm) texture.
  3. When the pasta is cooked, strain immediately without draining off all the cooking water to avoid sticking. Add the contents of the jar of Filippo Berio Classic Pesto to the pan of pasta, mix well and heat gently. In Italy, the pasta is often added to the sauce in its pan, mixed well and heated gently prior to serving. Serve.
  4. To finish, add freshly grated Parmesan cheese and a drizzle of Filippo Berio Extra Virgin Olive Oil.

Cooks tips

Suitable for vegetarians.

Cook with:

Classic Pesto

Produced in Liguria, the home of Pesto, this versatile classic is bursting with the taste of Italian basil. Filippo Berio Classic Pesto is delicious in a host of recipes, on meat or fish, used as a filling in peppers or in chicken breasts, on new potatoes, in place of butter, or mix or drizzle it for an instant taste of Italy.

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