Pasta, Potato, and Green Bean Bake wit..

Cooking Instructions

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 the 3/4 cup olive oil in a food processor and process until combined. Add the cream, 3 teaspoons salt and 1 teaspoon pepper and process until smooth. Drain the pasta, rinse, and drain well again. Place in a large bowl, add the basil cream, and toss well. Set aside.

2. Blanch the green beans in boiling water until crisp-tender, about 8 minutes. Drain well. Place in a bowl and toss with 1 tbsp of live oil, 1 teaspoon salt, and 1/4 teaspoon 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 the remaining 1 tbsp olive oil, the remaining 1 teaspoon salt, and pepper to taste.

3. Preheat the oven to 350 F. Place 1/3 of the noodle mixture in the bottom of a 12 x 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. Repeat the layers. Top with the remaining noodles, then the nuts and Parmesan. (The tian can be prepared to this point up to a day ahead; bring to room temperature before baking.) Cover tightly with aluminum foil and bake for 1 hour. Serve immediately.

Wine Pairing(s)

Canyon Road Merlot California

Havens Bourriquot

Badger Mountain Organic Merlot

Two Hands 'Sophie's Garden' Shiraz

Beckmen Sauvignon Blanc

Cline 'Ancient Vines' Mourvedre

Ruffino Santedame

Dynamite Sauvignon Blanc 'Kelsey Creek'

Blason Timberlay Sauvignon Blanc

Sirius Bordeaux