Tagliatelle with Green Beans and Tomato (4)

A summer pasta dish from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. Use the ripest tomatoes and the finest green beans you can find.

Tagliatelle with Green Beans and Tomato (4)
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Tagliatelle with Green Beans and Tomato (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Top and tail the green beans. Cook in boiling salted water until tender then drain.
  2. Cut the tomatoes in half, remove the juice and seeds and chop the flesh coarsely. Season.
  3. Put the cream in a saucepan with the garlic and bring to the boil. Season, Remove the garlic and add the tomato, green beans and basil. Stir to combine.
  4. Meanwhile cook the tagliatelle in boiling salted water until al dente. Drain and add to the tomato and beans.
  5. Serve with Parmesan.
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