PASTA, POTATO AND GREEN-BEAN TIAN WITH BASIL CREAM AND PARMESAN
Provided by Molly O'Neill
Categories dinner, casseroles, pastas, main course
Time 1h35m
Yield Six servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Salt the water, add the noodles and cook until al dente. Meanwhile, place the basil and 3/4 cup of olive oil in a food processor and process until combined. Add the cream, 3 teaspoons of salt and pepper and process until smooth. Drain the pasta, rinse and drain well. Place in a large bowl, add the basil cream and toss well. Set aside.
- Blanch the green beans in boiling water until crisp-tender, about 8 minutes. Drain well. Place in a bowl and toss with 1 tablespoon of olive oil, 1 teaspoon of salt and pepper. Set aside. Blanch the potato slices in boiling water until just tender, about 4 minutes. Drain well. Place in a bowl and toss with 1 tablespoon of olive oil, 1 teaspoon of salt and pepper.
- Preheat the oven to 350 degrees. Place 1/3 of the noodle mixture in the bottom of a 12-by-3 1/2-inch round clay casserole dish. Top with 1/2 of the green beans and then 1/2 of the potatoes. Sprinkle with 1/3 of the pine nuts and 1/3 of the Parmesan cheese. Repeat the layers. Top with the remaining noodles, then the nuts and Parmesan. (The tian can be prepared a few hours ahead up to this point; bring to room temperature before baking.) Cover tightly with aluminum foil and bake for 1 hour. Serve immediately.
Nutrition Facts : @context http, Calories 1220, UnsaturatedFat 45 grams, Carbohydrate 122 grams, Fat 71 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 22 grams, Sodium 1185 milligrams, Sugar 11 grams
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