Ingredients
- 16 ounce egg tagliatelle (pasta)
- 1 pound fine green beans
- 6 pound plum tomato
- 2 ounce parmesan
- 1 clove garlic
- 2/3 cup heavy cream
- 3 tablespoon basil leaves
Preparation
Baking Directions:
-Top and tail the green beans, cook in boiling salted water until tender, then drain.
-Cut the tomatoes in half, remove the juice and seeds and chop the flesh coarsely.
Season.
-Grate the Parmesan.
-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.
-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.
