Ligurian Pasta and Potato Pan

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 350 g beans, reen
  • 250 g potatoes, waxy
  • 150 g macaroni
  • 100 g mushrooms
  • 1 large onion (s)
  • 3 clove (s) garlic
  • 50 g olives, black
  • 100 g walnuts
  • 80 g parmesan, fresh
  • 2 tablespoon olive oil
  • some salt and pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon savory
Ligurian Pasta and Potato Pan
Ligurian Pasta and Potato Pan

Instructions

  1. Peel the potatoes, cut into eighths and cook until al dente. Clean the beans and cook with savory in salted water for about 10 minutes. Drain. Cook the macaroni al dente according to the instructions on the packet.
  2. Quarter the mushrooms, peel the onions and garlic cloves and chop finely.
  3. Heat the olive oil in a non-stick pan. Sweat the mushrooms, onions and garlic for approx. 5 minutes. Add pasta, potatoes, olives and herbs and fry for another 5 - 10 minutes. Add beans. Season with salt and pepper and serve sprinkled with walnuts and parmesan.
  4. The pasta and potato pan tastes best when sprinkled with fresh Italian herbs just before serving.

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