Green Bean and Tomato

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 drain.

Cut the tomatoes in half, remove the juice and seeds and chop the flesh coarsely. Season

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.

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.

 

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