Boil the string beans for three minutes. Strain and place in an ice bath.
Sautee garlic until it begins to brown. Strain and dry the beans and place in a large salad bowl. Spoon the garlic over the beans. Place the nuts and tomatoes in the bowl.
Whisk together the oil, vinegar and rosemary with salt and pepper. Pour over bean mixture and toss well.
In low heat, cook the cream and egg yolks until just before boiling, stirring to ensure the mixture is well blended. Stir in the lemon juice, zest and cheese. Lower heat and simmer.
In a large pot, cook the egg pasta al dente. Drain well. Place the pasta in a large serving bowl and toss with the cream mixture. Top with more parmesan cheese and chopped parsley. Serve immediately.