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Add a photoServings: 4
Ingredients
- 1 x 250 gram pac runner beans, trimmed
- 425 gm Tagliatelle, (14oz)
- 125 gm Gorgonzola cheese, crumbled (4oz)
- 1 x 142 millilit double cream, (5fl ounce)
- 50 gm Pecan nuts, (2oz)
- 2 Tbsp. Freshly shredded basil Salt and freshly grnd black pepper
Directions
- Cut the beans into 2cm (1 inch) pcs on the diagonal. Cook in boiling salted water for 7 min. Drain and keep hot.
- Cook the tagliatelle following instructions on the pack.
- Meanwhile, heat the cheese in a saucepan with the cream for 3-4 min stirring occasionally. Stir in the beans, pecan nuts and basil and add in seasoning to taste. Toss the sauce into the pasta and serve in a hot bowl with garlic bread.
- NOTES : A delicious accompaniment for pasta.Serve with a crisp mixed green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 132 | 24% |
| Total Fat 15.35g | 19% |
| Saturated Fat 6.54g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 442mg | 18% |
| Potassium 344mg | 10% |
| Total Carbs 80.99g | 22% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.26g | 2% |
| Protein 21.15g | 34% |
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