|3/4 lb||dried tagliarini (flat spaghetti)|
|dash||olive oil, plus 4 tbsp|
|3/4 lb||green beans|
|1||medium potato, cut into 1/2 inch cubes|
|3||cloves of garlic, chopped|
|5 tbsp||chopped, fresh sage|
|salt and freshly ground black pepper|
|freshly grated parmesan cheese|
Boil tagliarini with dash of olive oil for 10 minutes. Drain and set aside.
Cook the bean and potato cubes in a large sauce pan of boiling water for about 10 minutes until tender. Drain well and set aside to keep warm.
Heat the remaining olive oil in a large frying pan. Add the garlic and sage and season with salt and freshly ground black pepper. Saute for 2-3 minutes, then add the cooked beans and potato. Cook for 1-2 minutes, then add the cooked tagliarini and mix well. Cook for about 5 minutes, then transfer to a warm serving dish. Sprinkle with cheese and serve.
(From "The Vegetarian Cookbook" by Sarah Maxwell)