Difference between revisions of "Bean and potato pesto bake"

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|DatePublished=13th July 2019
 
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[[Image:BeansPastaPestoReadyToBake.jpg|thumb|300px|right|Assembled, ready to bake]]
 
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| 1 small jar of red [[Pesto|pesto]], about 120 g
 
| 1 small jar of red [[Pesto|pesto]], about 120 g
 
| 180 g [[Macaroni|macaroni]]
 
| 180 g [[Macaroni|macaroni]]
| [[Philly cream cheese, sundried tomatoes and capers over spaghetti V]] g long [[Green beans|green beans]], trimmed
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| 100 g long [[Green beans|green beans]], trimmed
 
| 200 g [[New Potatoes|new potatoes]], scrubbed and cubed
 
| 200 g [[New Potatoes|new potatoes]], scrubbed and cubed
 
| 200 g ball of [[Mozzarella cheese|mozzarella cheese]], drained and crumbled
 
| 200 g ball of [[Mozzarella cheese|mozzarella cheese]], drained and crumbled

Revision as of 15:36, 13 July 2019


Bean and potato pesto bake
Difference between revisions of
Servings:Serves 2
Calories per serving:TBA
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:13th July 2019
Assembled, ready to 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.

Ingredients

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

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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