Recipe for Bean and Gorgonzola Pasta Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
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 oz)
50 gm Pecan nuts, (2oz)
2 tbl Freshly shredded basil
Instructions:
Instructions: Cut the beans into 2cm (1 inch) pieces on the diagonal. Cook in boiling salted water for 7 minutes. Drain and keep warm.

Cook the tagliatelle following instructions on the pack.

Meanwhile, melt the cheese in a saucepan with the cream for 3-4 minutes stirring occasionally. Stir in the beans, pecan nuts and basil and add seasoning to taste. Toss the sauce into the pasta and serve in a warm bowl with garlic bread.

NOTES : A delicious accompaniment for pasta.Serve with a crisp mixed green salad.

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