Tagliatelle with herb strings and parsley sauce

Ingredients

Directions

1. 1

   Roast the flaked almonds in a pan without oil while turning them golden brown, remove them. Peel the parsley roots. Dice 1/4 finely, cut the rest into thin slices. Peel and finely dice shallots. Clean the mushrooms and, depending on size, halve or quarter them. Wash parsley, shake dry and chop finely

2. 2

   Melt 1 teaspoon of fat in a saucepan. Fry the parsley root and shallots over medium heat for about 2 minutes. Deglaze with white wine, cream and Noilly Prat. Simmer for about 5 minutes at medium heat, stirring occasionally. Finely puree the sauce. Season to taste with salt and pepper

3. 3

   Blanch the beans in boiling salted water for about 2 minutes. Drain, rinse and skin off. Prepare pasta in boiling salted water according to package instructions. In the meantime heat oil in a large pan. Fry the mushrooms and parsley root slices in it at high heat for 3-4 minutes. Drain the beans and add them to the vegetables in the pan. Season with salt and pepper. Puree remaining fat and parsley into the sauce. Drain the pasta. Add half of the sauce to the vegetables in the pan and mix carefully

4. 4

   Arrange the tagliatelle with the vegetables and sauce on plates. Sprinkle with flaked almonds. Add the rest of the sauce