• 350g bow pasta
  • 25g butter
  • 2 cloves crushed garlic
  • 350ml NESTLÉ CREAM
  • 4 tsp (20ml) finely chopped mixed herbs (rosemary, thyme and sage)
  • Lemon zest and juice from 2 lemons
  • 80g finely grated Parmesan
  • 300g green beans
  • Parsley


  • Bring a large pan of salted water to the boil.
  • Add 350g bow pasta and cook according to package instructions.
  • While the pasta is cooking, melt 25g butter in a small heavy bottom saucepan and gently fry 2 cloves crushed garlic for a minute.
  • Take care not to burn it. Add 350ml NESTLÉ CREAM and gently bring to the boil, then add 4 tsp (20ml) finely chopped mixed herbs (rosemary, thyme and sage) and lemon zest and juice from 2 lemons.
  • Add 80g finely grated Parmesan and stir to mix.
  • Season. Keep warm over a low heat.
  • Cook 300g green beans in a pan of salted water until just tender (3-5 minutes), drain well and add to the sauce.
  • Drain the pasta and toss it through the cream sauce.
  • Serve immediately with parsley and a sprinkle of Parmesan cheese.

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