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

Preparation

1. 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.

2. 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.

3. Step 3

   Preheat the oven to 350 degrees. Place ⅓ of the noodle mixture in the bottom of a 12-by-3 ½-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.