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Tagliatelle with Runner Beans - click to see and add comments Printable version

Cuisine : Italian

From Simon Hopkinson in the Grauniad when he was depping for Yotam Ottolenghi a couple of weeks ago.

400g runner beans cut lengthways with a slicer
200g egg taliatelle
Handful each of basil and mint.

For the dressing:
300ml cream
150g cream cheese (something lightish, *not* lite)
Salt
Pepper
25g butter
1 large clove of garlic, crushed
Nutmeg
40g grated parmesan + extra for serving

Put all the dressing ingredients together and bring to a simmer, whisking a bit. Simmer for a while until you're happy with the consistency and then keep warm.
Boil the beans until just tender and then chill them in iced water.
Cook pasta.
Mix everything together.
Serve with the herbs scattered on top and extra parmesan.