Pasta lasagna with new potatoes in pesto sauce

Ingredients:

• 340g lasagna sheets, broken into 5cm pieces.
• 2 tbsp chopped walnuts
• 0.5 cups extra-virgin olive oil
• 2 cups fresh parsley
• 1 clove garlic, crushed
• 0.5 tsp. finely grated lemon zest + 2 tsp. freshly squeezed lemon juice
• 0.5 cup grated Gruyere cheese (about 55 g)
• 1/4 cup pitted green olives
• 200 g fingerling potatoes, cut into 0.5 cm thick slices.
• 4 tbsp. coarsely chopped romaine or escarole lettuce

Preparation:

1. Preheat the oven to 200°C (400°F). Place the walnuts on a baking sheet and toast until golden brown, about 5 minutes. Let cool slightly. Meanwhile, bring a large saucepan of salted water to a boil.
2. In a food processor or blender, combine the olive oil, parsley, garlic, lemon zest and juice, and 1/4 teaspoon salt and process until smooth. Add the Gruyere cheese, olives, and toasted walnuts; process until a coarse paste forms, about 1 minute. Transfer the pesto to a large bowl.
3. Add the potatoes to the boiling water and cook until tender, about 8 minutes. Transfer with a slotted spoon to the bowl with the pesto.
4. Add the pasta to the boiling water and cook until al dente, 10-12 minutes, adding the chopped lettuce 1 minute before the end. Separately, set aside 0.5 cups of the pasta cooking water and discard the rest. Transfer the pasta and lettuce to the bowl with the pesto. Toss to coat the pasta completely, adding enough of the reserved cooking water to thin the sauce.