Tagliatelle with Runner Beans and Sage
Summery dishes. All light and fresh. Tasting of herbs and fresh greens. August has been full of sage and runner beans. Our decent sized field is slowly showing some results. Nice that this should be runner beans in particular. I like vegetables. But not always. I thinks vegetables can be easily destroyed, texture and tastewise. But with runner beans, not so easy. Key is to cook them a little less long. They should squeak, when bitting into them.
Those few hot summer days in Germany are calm and beautiful, but honestly, I can't be bothered to cook something super special while I am sweating from standing around complaining about the heat. An easy one, thats the meal I need on those days. Little effort, great result. Key are the herbs and garlic. They add the right kind of flavor, while the beans and tagliatelle add texture. This dish is one of my favorites right now. I continuously change up bits and bops, like adding champignons, white wine or bacon. You see, the herb base is important, the other ingredients can be changed by desire.
So without further ado, here is the recipe --->
Tagliatelle with Runner Beans and Sage
Ingredients:
handfull runner beans
4-6 leaves sage
2 garlic gloves
a few twigs thyme
olive oil
tagliatelle (for 2 people)
salt
pepper
pinch of sugar
Instructions:
Wash the beans, cut of the ends and place them into a pot of boiling water (with little bit of salt), let them cook for about 5min.
Heat up a pot for the tagliatelle, add some salt and pour them into the water.
In the meantime, remove any dirt from the herbs, strip the thyme from the branches.
Peel the garlic gloves and either pound them in a mortar or like me, have a very nice device from the pottery at lake constanc (and make some mushy garlic that smells amazing, its the blue bowl at the top of the first image)
Preheat a pan. If hot, add olive oil and let it warm up for a few seconds. Now add the sage leaves one by one, so each is able to catch a good amount of oil. They should start to fry a bit.
Add the thyme and let it sit for a short while.
Now, add the garlic and shortly after, the runner beans (be careful, garlic burns easily, so just add it now, not earlier)
Season with salt, pepper and a pinch sugar.
The tagliatelle should be ready by now, so add them into the pan and stir gently. This should sauté the noodles nicely and combine them with the herbs.
If needed, add some of your favorite olive oil on top.
And voilà , a ever so easy meal, which is 100% vegan and very delicious.