Trenette pasta is also known as bavette. It is a ribbon-shaped pasta, usually a little thinner than linguine, more like a flattened spaghetti. It is traditional in Genoa, where it is thought to be a perfect pairing with the region’s famous pesto.
Pesto is such a classic condiment, and there are probably hundreds of different variations. A really great pesto has a good balance of flavors. This isn’t always easy when you are dealing with seasonal produce, like basil. We strongly recommend that you weigh out the ingredients when you prepare basil pesto, especially if you are making a large batch. Use a digital scale for accuracy. Choose an olive oil with a mild flavor so the flavors of basil and garlic come through.
From Italian Cooking at Home with The Culinary Institute of America.