16 oz egg tagliatelle (pasta)
\n1lb fine green beans
\n6 plum tomatoes
\n2 oz parmesan
\n1 garlic clove
\n2\/3 cup heavy cream
\n3 tbsp basil leaves<\/p>\n
Top and tail the green beans, cook in boiling salted water until tender, then drain. <\/p>\n
Cut the tomatoes in half, remove the juice and seeds and chop the flesh coarsely. Season <\/p>\n
Peel the garlic, add to the cream and bring to a boil. Season. Remove the garlic, and add the tomato, green beans, and basil. Stir to combine. <\/p>\n
Grate the Parmesan. <\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
16 oz egg tagliatelle (pasta) 1lb fine green beans 6 plum tomatoes 2 oz parmesan 1 garlic clove 2\/3 cup heavy cream 3 tbsp basil leaves Top and tail the green beans, cook in boiling salted water until tender, then … Continue reading