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
Print Recipe
Pin Recipe Instructions
- 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.
- Quarter the mushrooms, peel the onions and garlic cloves and chop finely.
- 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.
- The pasta and potato pan tastes best when sprinkled with fresh Italian herbs just before serving.
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