Recipe courtesy of Food Network Kitchen
Save Recipe Print
Broken Lasagna with Parsley Pesto, Lettuce and Potatoes
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, about 5 minutes. Let cool slightly. Meanwhile, bring a large pot of salted water to a boil.

Puree the olive oil, parsley, garlic, lemon zest, lemon juice and 1/4 teaspoon salt in a food processor or blender until smooth. Add the gruyere, olives and toasted walnuts; pulse until coarsely chopped, about 1 minute. Transfer the pesto to a large bowl.

Add the potatoes to the boiling water and cook until tender, about 8 minutes. Remove with a slotted spoon and transfer to the bowl with the pesto.

Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, adding the lettuce during the last 1 minute. Reserve 1/2 cup cooking water, then drain the pasta and lettuce and transfer to the bowl with the pesto. Toss to coat, adding enough of the reserved pasta cooking water to loosen the sauce.

Photograph by David Malosh

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Broken Florentine Lasagna Bake

Recipe courtesy of Rachael Ray

Broken Lasagna With Zucchini-Tomato Sauce

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories