I wanted to make something a bit special for our Sunday evening meal and came up with this creamy pasta dish, which I served up with some fresh-out-the-oven crusty garlic and herb rolls.
The weekend is definitely a good time to spoil yourself and your loved ones.
Tagliatelle Alfredo with Fine Beans and Mushrooms
1 large knob butter
2 cloves garlic, grated or finely chopped
1 cup single cream
3 tbsp dried chives
2 tbsp freshly grated Parmesan
salt and pepper
100g fine beans topped and tailed
250g mushrooms, sliced
a splash of olive oil
salt and pepper
freshly ground black pepper
Cook the tagliatelle according to the packet instructions until al dente.
Fry the mushrooms in a little olive oil until soft. Season as they are cooking.
Boil the fine beans in a little water for a few minutes.
For the sauce. Melt the butter and add the garlic, cook gently for a few minutes before adding the chives and cream. Bring to the boil and simmer for a few minutes. Add the Parmesan, stir in and season.
Drain the tagliatelle and stir in the alfredo sauce. Serve topped with the beans, mushrooms and shavings of fresh Parmesan. Grind a little black pepper on top.
The rolls were crusty and delicious. They are based on the Cheddar, Dill Beer Rolls I made back in January. I will post about them later in the week. I am loving them. Such a great recipe, so quick and easy to make.
I know it is a bit early in the week, but I am submitting this to Presto Pasta Nights, the weekly blog event set up and run by Ruth over at Once Upon a Feast.
This month's guest host is Sam from Sidewalk Shoes who has a lovely picture of her cat Patchouli, on her blog today.