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Tagliatelle with runner beans

Serves 3-4

From The Guardian Weekend 23.8.14

The original method was a little convoluted for my cooking style, so below is the simplified version - perfect for a quick week night meal with leftovers for the next day's lunch.

Vegetarian (depending on the cheese used)


400g runner beans, topped & tailed & de-stringed and then cut into 1 inch pieces
350g fresh egg tagliatelle
1 handful each fresh basil and mint, chopped roughly

For the pasta sauce:
300ml whipping cream
150g soft cream cheese
1/2 tsp sea salt
white pepper
black pepper
25g butter
1 clove garlic, minced
pinch of grated nutmeg 
40g Parmesan


  1. Put all the pasta sauce ingredients into a small saucepan and over a low heat. Allow them to melt & mix together but don't let them boil.
  2. Bring a large saucepan of salted water to the boil and add the beans. Cook for one minute and then add the pasta. Cook for the 3 minutes the packet usually says to allow.
  3. Drain the beans and pasta and return to the pan. Add the pasta sauce and fresh herbs to the pasta & mix together.
  4. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Tagliatelle with runner beans in bowl