Pasta, Potato and Green-Bean Tian With Basil Cream and Parmesan
- Total Time
- 1 hour 35 minutes
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Ingredients
- 1½pounds lasagne noodles
- 2cups packed fresh basil leaves
- ¾cup plus 2 tablespoons olive oil
- 1½cups heavy cream
- 5teaspoons kosher salt
- Freshly ground pepper to taste
- 1½pounds green beans, trimmed
- 2pounds small red potatoes, thinly sliced
- ¾cup toasted pine nuts
- ¾cup freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
1235 calories; 71 grams fat; 22 grams saturated fat; 1 gram trans fat; 33 grams monounsaturated fat; 11 grams polyunsaturated fat; 122 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 31 grams protein; 1195 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¾ 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.
- Step 2
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.
- Step 3
Preheat the oven to 350 degrees. Place ⅓ of the noodle mixture in the bottom of a 12-by-3½-inch round clay casserole dish. Top with ½ of the green beans and then ½ of the potatoes. Sprinkle with ⅓ of the pine nuts and ⅓ 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.
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