Orecchiette with butter beans, parsley, chilli & lemon
Make this simple pasta dish using whatever you’ve got to hand, including different pasta shapes, beans or chopped tomatoes. You can leave out the chilli if you prefer
- Serves: 4 persons
- 400g orecchiette
- 1tbsp olive oil
- 2red chillies, deseeded and finely chopped
- 2garlic cloves, crushed
- 400g can butter beans, drained and rinsed
- 400g can cherry tomatoes
- 1lemon, zested and juiced
- ½large bunch of parsley, finely chopped
- 25g grated parmesan or vegetarian alternative (optional)
Step 1Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.
Step 2Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through.
Step 3Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like.