LECKER dinner tonite


egg tagliatelle 320g
green beans 300g
plum tomatoes 6
parmesan 50g
garlic clove 1
double cream 150ml
basil leaves 3tbs

top and tail green beans, cook in salted water till tender, drain.

cut tomatoes in half, remove juice and seeds, chop coarsly. grate parmesan.

peel garlic, add to cream, bring to boil. season. remove garlic, add tomato, green bean and basil.

cook tagliatelle al dente. mix with veggies. serve with parmesan.
[from: river cafe cook book easy]

About Jan Zuppinger

Jan Zuppinger has been writing this blog since 2002. He likes to grow vegetables. He likes to eat them too. He has opinions on everything, but sadly no one cares. Jan Zuppinger is not joking, just joking, he is joking, just joking, he's not joking. *click.