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

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 422
  • fat 5g
  • saturates 1g
  • carbs 73g
  • sugars 0g
  • fibre 8g
  • protein 16g
  • salt 0.02g

Ingredients

  • 400g orecchiette
  • 1 tbsp olive oil
  • 2 red chillies, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • 400g can butter beans, drained and rinsed
  • 400g can cherry tomatoes
  • 1 lemon, zested and juiced
  • ½ large bunch of parsley, finely chopped
  • 25g grated parmesan or vegetarian alternative (optional)
MPU 2

Method

  1. Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.

  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.

  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.

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