Orecchiette with butter beans, parsley, chilli & lemon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g orecchiette
- 1 tbsp olive oil
- 2 red chilliesdeseeded and finely chopped
- 2 garlic clovescrushed
- 400g can butter beansdrained and rinsed
- 400g can cherry tomatoes
- 1 lemonzested and juiced
- ½ large bunch of parsleyfinely chopped
- 25g grated parmesanor vegetarian alternative (optional)
Nutrition: Per serving
- kcal422low
- fat5glow
- saturates1g
- carbs73g
- sugars6g
- fibre8ghigh
- protein16g
- salt0.02g
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.
