Pasta lasagna with new potatoes in pesto sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Save the traditional layered lasagna with meat ragù and tons of cheese for cold winter evenings, and in the summer, this pasta can be used to create a lighter dish filled with healthy, succulent greens. Lasagna noodles are broken into medium-sized pieces and boiled, then mixed with slices of boiled new potatoes, blanched salad greens, and a delicious parsley pesto, which imbues the entire dish with a refreshing flavor with rich, spicy notes. In addition to parsley, the pesto also includes walnuts, garlic, olive oil, lemon zest, olives, and Gruyère cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340g lasagna sheets, broken into 5cm pieces.
- 2 tbsp chopped walnuts
- 0.5 cups extra-virgin olive oil
- 2 cups fresh parsley
- 1 clove garlic, crushed
- 0.5 tsp. finely grated lemon zest + 2 tsp. freshly squeezed lemon juice
- 0.5 cup grated Gruyere cheese (about 55 g)
- 1/4 cup pitted green olives
- 200 g fingerling potatoes, cut into 0.5 cm thick slices.
- 4 tbsp. coarsely chopped romaine or escarole lettuce
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Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F). Place the walnuts on a baking sheet and toast until golden brown, about 5 minutes. Let cool slightly. Meanwhile, bring a large saucepan of salted water to a boil.
- In a food processor or blender, combine the olive oil, parsley, garlic, lemon zest and juice, and 1/4 teaspoon salt and process until smooth. Add the Gruyere cheese, olives, and toasted walnuts; process until a coarse paste forms, about 1 minute. Transfer the pesto to a large bowl.
- Add the potatoes to the boiling water and cook until tender, about 8 minutes. Transfer with a slotted spoon to the bowl with the pesto.
- Add the pasta to the boiling water and cook until al dente, 10-12 minutes, adding the chopped lettuce 1 minute before the end. Separately, set aside 0.5 cups of the pasta cooking water and discard the rest. Transfer the pasta and lettuce to the bowl with the pesto. Toss to coat the pasta completely, adding enough of the reserved cooking water to thin the sauce.
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