Cook’s Country senior editor Bryan Roof transfers a helping of one of several sauces comprised of green beans, diced potatoes and pesto alla Genovese to a takeout container. What’s the reasoning behind this combination? This sauce is traditionally served with a flat, narrow shape of pasta known as trenette, in a dish called trenette al pesto, for which Cook’s Illustrated is currently developing a recipe. Since the type of noodle is already a known factor, testing has turned toward the sauce, meaning that our staff can take home extra tasting materials… given that they provide their own pasta.
Packing Up Personal Pesto
Leftovers after taste tests can be the building blocks to an awesome meal.