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A serving of orecchiette with butter beans, parsley, chilli & lemon in a bowl

Orecchiette with butter beans, parsley, chilli & lemon

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: Per serving
low inkcal422
low infat5g
high infibre8g


  • 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)


  • 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.

Recipe from Good Food magazine, March 2022

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A star rating of 4.5 out of 5.2 ratings

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