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