Orecchiette with butter beans, parsley, chilli & lemon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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)
Method
- 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.
