Pasta, Potato and Green-Bean Tian With Basil Cream and Parmesan

Name: Pasta, Potato and Green-Bean Tian With Basil Cream and Parmesan
Total time: 1 h 35 min
Yield: Six servings
Ingredients: 1 1/2 pounds lasagne noodles; 2 cups packed fresh basil leaves; 3/4 cup plus 2 tablespoons olive oil; 1 1/2 cups heavy cream; 5 teaspoons kosher salt; Freshly ground pepper to taste; 1 1/2 pounds green beans, trimmed; 2 pounds small red potatoes, thinly sliced; 3/4 cup toasted pine nuts; 3/4 cup freshly grated Parmesan cheese

By Molly O'Neill

Total Time: 1 hour 35 minutes
Rating: 4(15)
Comments: Read comments

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Ingredients

Yield:Six servings

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

Ingredient Substitution Guide

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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.