Basil Fettucine with Green Beans, Walnuts, and Creme Fraiche

First to prepare the Pasta!

4 T. chopped basil
1 c. unbleached all-purpose flour
large pinch of salt
1 large egg
1 t. olive oil

Combine herbs, flour, and salt. Add the egg and then add the oil. Lightly and gradually work the ingredients to generate a uniform dough. When combined, turn it out onto a floured work surface and begin kneading. If it is too dry and crumbles as you work it, add a few drops of water while kneading to moisten it and help it come together. When it is smooth and supple, wrap it in plastic and let it rest in the fridge for an hour before rolling it out with a rolling pin. Cut pasta in 3/8 " wide strips to make Fetuccine. Makes 7 oz.

Green beans

12-16 oz green beans                                                                Salt
1/2 c. shelled walnuts                                                                 1 1/2 c. water
3 T butter                                                                                  1 1/2 c. creme fraiche
4 shallots, finely chopped                                                            Pepper
1/2 c. basil leaves, chopped                                                        Parmesan
2 cloves minced garlic                                                                 Optional chili flakes

Bring a large pot of water (slightly salted) to a boil. Preheat the oven to 350 degrees, cut the tips/tails from the beans.

Chop the walnuts and toast them in the heated oven for 5 minutes.

Melt the butter in a skillet; add shallots and cook on medium for 60-120 seconds. Add 2 T. basil, the garlic, some salt, and the water. Cook until shallots are soft, then stir in creme fraiche and cook until mixture thickens slightly. Taste and season with salt, pepper, and chili flakes if desired.

When the large pot of water is boiling, cook the beans for 2-3 minutes; scoop them out and add to shallots. Using the same water, cook your pasta al dente (literally, "to the tooth"), and then add it to the cream and shallots along with the rest of the basil. Add walnuts, serve on heated plates with a Parmesan garnish and a good dry sauvignon blanc.