Top and tail the green beans, cook in boiling salted water until tender, then drain.
Cut the tomatoes in half and chop the flesh coarsely. Season
Peel the garlic and mince, add to the cream and bring to a boil. Season and add the tomato, green beans, and basil. Stir to combine. Grate the Parmesan.
Cook the tagliatelle (pasta) in boiling salted water until al dente. Drain, and add the tomato and beans. Serve with Parmesan. This is a summer pasta. Always use the ripest tomatoes and the finest green beans.