Bean and potato pesto bake

My baked version of the Ligurian pasta dish, usually made with Trofie pasta, potatoes and green beans.

I've decided to add mozzarella cheese and bake it to get a nice crispy finish.

Bean and potato pesto bake

Servings:	Serves 2
Calories per serving:	749
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	13th July 2019

Best recipe review Vegalicious! 5/5 I love this 💝💝💝 Jerry, aka Chef)

Assembled, ready to bake

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 small jar of red pesto, about 120 g
• 180 g macaroni
• 100 g long green beans, trimmed
• 200 g new potatoes, scrubbed and cubed
• 200 g ball of mozzarella cheese, drained and crumbled
• 2 salad tomatoes, sliced
• Splash of olive oil
• sea salt and freshly ground black pepper

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Boil the potatoes in salted water for 15 minutes
2. Boil the pasta (macaroni) in well salted water for 10 minutes
3. Simmer the green beans for 5 minutes
4. Mix the cooked potatoes, beans and pasta with the pesto in a casserole dish
5. Top with the sliced tomatoes and the crumbled mozzarella and sprinkle with black pepper
6. Bake for 15 minutes and finish under a hot grill for the final 5 minutes
7. Serve immediately

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