Packing Up Personal Pesto

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.