Ligurian pasta and potato pan

Ingredients for 4 servings:

• 350 g green beans
• 250 g potatoes, waxy
• 150 g macaroni
• 100 g mushrooms
• 1 large onion(s)
• 3 garlic cloves
• 50 g olives, black
• 100 g walnuts
• 80 g Parmesan, fresh
• 2 tbsp olive oil
• some salt and pepper
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp savory

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian and quick

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