Leave the traditional puff lasagna with meat stew and a ton of cheese for winter cold evenings, and in the summer from this paste you can make a lighter dish filled with healthy juicy greens. Lasagna sheets break into medium pieces and boiled and then mixed with sliced boiled young potatoes, blanched lettuce and amazing pesto from parsley, which fills the whole dish with a refreshing taste with rich spicy notes. In addition to parsley, pesto also includes walnuts, garlic, olive oil, lemon zest, olives и сыр грюйер. 
Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr sheets for climbing, broken into pieces of 5 cm.
- 2 tbsp. l chopped walnuts
- 0.5 tbsp. extra virgin olive oil
- 2 tbsp. fresh parsley
- 1 clove garlic, crushed
- 0.5 tsp finely grated lemon peel + 2 tsp. freshly squeezed lemon juice
- 0.5 tbsp. grated Gruyere cheese (approximately 55 gr.)
- 1/4 Art. seedless green olives
- 200 gr. finger sliced potatoes 0.5 cm
- 4 tbsp. coarsely chopped romano or escariol lettuce
Recipes with similar ingredients: lasagna paste, potatoes, sauce pesto, romaine lettuce, escariol salad, gruyere cheese, walnuts, оливки
Recipe preparation:
- Preheat the oven to 200 ° C. Put walnuts on pan and fry in the oven until golden brown, about 5 minutes. Allow to cool slightly. Meanwhile, in a large pan bring salted water to a boil.
- In a food processor or blender, mix olive oil, parsley, garlic, lemon zest and juice and 1/4 tsp. salt and whisk until smooth. Add gruyere, olives and fried walnuts; beat until coarse paste, about 1 minute. Transfer the pesto to a large bowl.
- Add potatoes to boiling water and cook until soft, about 8 minutes. Transfer the slotted spoon to a bowl with pesto.
- Add pasta to boiling water and cook until al dente, 10-12 minutes, adding 1 minute to readiness chopped lettuce leaves. Cast separately 0.5 tbsp. water from under pasta, drain the rest. Put pasta and lettuce in a bowl with pesto. Stir to completely cover the pasta with the sauce, adding enough deferred water to make the sauce more liquid.
