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🍽️ Tagliatelle with Herb Cream, Bean Stew and Parmesan

542 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• zucchini 1 pc.
• green beans 500 g
• salt pinch
• dill, fresh 20 g
• parsley, fresh 50 g
• crème fraîche 200 g
• pepper, black ground pinch
• olive oil 2 tbsp
• tagliatelle, fresh 500 g
• parmesan 40 g

Instructions

1. 1. Cut the onion in half.
2. 2. Peel the onion and cut it into thin strips.
3. 3. Wash the zucchini thoroughly.
4. 4. Cut off the ends of the zucchini.
5. 5. Cut the zucchini lengthwise into quarters.
6. 6. Slice the zucchini pieces diagonally into thin slices.
7. 7. Wash the beans.
8. 8. Trim the ends of the beans thinly.
9. 9. Cut the beans diagonally into small pieces.
10. 10. Place the beans in a pot with about 3 liters of salted water.
11. 11. Bring the water to a boil.
12. 12. Boil the beans in the bubbling water for 8 to 10 minutes.
13. 13. Cook the beans until they are firm to the bite.
14. 14. Remove the beans with a slotted spoon.
15. 15. Rinse the beans in a colander with cold water.
16. 16. Cover the salted water in the pot again.
17. 17. Bring the water to a boil again.
18. 18. Wash the herbs.
19. 19. Remove the thick stems from the herbs.
20. 20. Chop the herbs coarsely.
21. 21. Pour 80 milliliters of the cooking water into a tall container.
22. 22. Add the herbs and crème fraîche to the container.
23. 23. Blend the mixture until smooth.
24. 24. Season the sauce with salt and pepper.
25. 25. Set the sauce aside.
26. 26. Heat the olive oil in a pan over medium heat.
27. 27. Add the zucchini and onions to the pan.
28. 28. Fry the vegetables until golden brown, turning occasionally.
29. 29. Fry the vegetables for about 5 to 6 minutes.
30. 30. Add the beans after about 4 minutes.
31. 31. Season the bean mixture with a little salt and pepper.
32. 32. Cook the tagliatelle in the boiling salted water.
33. 33. Cook the tagliatelle for about 4 minutes.
34. 34. Cook the tagliatelle al dente.
35. 35. Take a cup of cooking water.
36. 36. Drain the tagliatelle into a colander.
37. 37. Add the tagliatelle to the pan with the bean mixture.
38. 38. Add the herb crème fraîche sauce.
39. 39. Mix everything well.
40. 40. Add some cooking water if necessary.
41. 41. Loosen the mixture with the cooking water.
42. 42. Season the dish with salt and pepper.
43. 43. Serve the dish on deep plates.
44. 44. Grate fresh Parmesan over it.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 542
• Protein: 20 g · Fett/Fat: 25 g · Carbs: 58 g