Difference between revisions of "Bean and potato pesto bake"
From Cookipedia
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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]] | ||
− | | | + | | 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
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
- 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
- Boil the potatoes in salted water for 15 minutes
- Boil the pasta (macaroni) in well salted water for 10 minutes
- Simmer the green beans for 5 minutes
- Mix the cooked potatoes, beans and pasta with the pesto in a casserole dish
- Top with the sliced tomatoes and the crumbled mozzarella and sprinkle with black pepper
- Bake for 15 minutes and finish under a hot grill for the final 5 minutes
- Serve immediately
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