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

• 1 1/2 pounds lasagne noodles
• 2 cups packed fresh basil leaves
• 3/4 cup plus 2 tablespoons olive oil
• 1 1/2 cups heavy cream
• 5 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 1/2 pounds green beans, trimmed
• 2 pounds small red potatoes, thinly sliced
• 3/4 cup toasted pine nuts
• 3/4 cup freshly grated Parmesan cheese

1. Bring a large pot of water to a boil.
2. Salt the water, add the noodles and cook until al dente.
3. Meanwhile, place the basil and 3/4 cup of olive oil in a food processor and process until combined.
4. Add the cream, 3 teaspoons of salt and pepper and process until smooth.
5. Drain the pasta, rinse and drain well.
6. Place in a large bowl, add the basil cream and toss well.
7. Set aside.
8. Blanch the green beans in boiling water until crisp-tender, about 8 minutes.
9. Drain well.
10. Place in a bowl and toss with 1 tablespoon of olive oil, 1 teaspoon of salt and pepper.
11. Set aside.
12. Blanch the potato slices in boiling water until just tender, about 4 minutes.
13. Drain well.
14. Place in a bowl and toss with 1 tablespoon of olive oil, 1 teaspoon of salt and pepper.
15. Preheat the oven to 350 degrees.
16. Place 1/3 of the noodle mixture in the bottom of a 12-by-3 1/2-inch round clay casserole dish.
17. Top with 1/2 of the green beans and then 1/2 of the potatoes.
18. Sprinkle with 1/3 of the pine nuts and 1/3 of the Parmesan cheese.
19. Repeat the layers.
20. Top with the remaining noodles, then the nuts and Parmesan.
21. (The tian can be prepared a few hours ahead up to this point; bring to room temperature before baking.)
22. Cover tightly with aluminum foil and bake for 1 hour.
23. Serve immediately.

noodles, basil, olive oil, heavy cream, kosher salt, freshly ground pepper, green beans, red potatoes, nuts, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/6490 (may not work)