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
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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)
Instructions
Step 1
Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.Step 2
Meanwhile, 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 3
Tip 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.