So, it's the middle of the summer, produce is fresh and fabulous, and you have a craving for...pasta? Pasta always seems so incredibly heavy to me. Especially in the summer, when the air conditioner is struggling against the 110°F outside ambient temperature. A big stomach full of pasta just makes you feel even more sluggish than usual in those circumstances. Unless you're using my new favorite cookbook.
This pasta dish, with fresh haricot verts green beans from Central Market and tomatoes from the farmer's market, was perfect. And it certainly helps that there were only seven ingredients on the list. Super quick, super fast. The tagliatelle noodles held the creamy sauce, and the green beans still had some snap. The tomatoes added a little acidity. I was licking my plate.
Green Bean and Tomato Tagliatelle
From Italian Easy: Recipes from the London River Cafe by Rose Gray and Ruth Rogers
16 ounces egg tagliatelle
1 pound fine green beans
6 plum tomatoes
2 ounces Parmesan
1 garlic clove
⅔ cup heavy cream
3 tablespoons fresh 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. 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 in boiling salted water until al dente. Drain, and add to the tomato and beans. Serve with Parmesan.
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