Tagliatelle with porcini mushrooms and beans

03580 TAGLIATELLE with PORCINI MUSHROOMS and BEANS INGREDIENTS 4 PEOPLE 320 g tagliatelle, 200 g of fresh beans, 50 g of dried porcini mushrooms, 30 g butter, 1 shallot, vegetable broth, 1 small glass of brandy, a sprig of tarragon, 2 tablespoons cream, extra virgin olive oil, grated Parmesan cheese, salt and pepper. PROCEEDING in a saucepan fry the finely chopped shallot with a tablespoon of oil. Add the beans and stir a lively fire. Cover flush with with broth, and simmer until the beans soften, adding more broth if necessary. Meanwhile, softened in warm water, mushrooms, wash them, dry them and saute it in two tablespoons of olive oil. Moisten with brandy and bring to boiling. Sprinkle with the chopped tarragon. Puree 2/3 of the beans with a little of their cooking liquid and cream; Add salt and pepper. Boil the noodles in salted water. Al dente, drain and season with the cream of Fava Beans, whole beans held apart and mushrooms. Mix in raw butter and sprinkled with Parmesan cheese. Serve immediately.