Pappardelle with Green Beans in a Cream, Herb and Lemon sauce
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
350g dried Pappardelle, or other wide ribbon pasta25g unsalted butter
2 garlic cloves, crushed
350ml double cream
4 tsp finely chopped mixed herbs (try rosemary, thyme and sage)
zest and juice of one lemon
80g finely grated vegetarian Parmesan-style cheese, plus extra to serve
sea salt
freshly ground black pepper
300g green beans, tailed and halved
50g finely chopped flat leaf parsley
method:
- Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions.
- While the pasta is cooking, melt the butter in a small heavy bottomed saucepan and gently fry the garlic for a minute or so, taking care not to burn it.
- Add the cream and gently heat until it is just coming to boiling point, then add the herbs, lemon zest and juice.
- Add the Parmesan-style cheese and stir to mix. Taste the sauce and season carefully with plenty of freshly ground black pepper and a little sea salt. Keep warm over a low heat.
- Cook the green beans in a pan of salted water until just tender (about 3-4 minutes), drain well and add to the sauce.
- Drain the pasta and toss it through the cream sauce. Serve immediately with extra cheese sprinkled on top.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
