Orecchiette with Butter Beans, Chilli, and Lemon

Name: Orecchiette with Butter Beans, Chilli, and Lemon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 400 g orecchiette; 400 g butter beans; 400 g canned cherry tomatoes; 1 tbsp olive oil; 2 red chillies, deseeded and finely chopped; 2 clove garlic; 1 lemon; 1/2 bunch fresh parsley, finely chopped; 25 g grated Parmesan or vegetarian alternative

A vibrant and healthy pasta dish featuring tender orecchiette tossed with creamy butter beans, zesty lemon, and a kick of fresh chilli. This light yet satisfying meal comes together in minutes, making it the perfect choice for a nutritious weeknight dinner.

Servings4 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

orecchiette
400 g
butter beans
400 g
canned cherry tomatoes
400 g
olive oil
1 tbsp
red chillies, deseeded and finely chopped
2
garlic
2 clove
lemon
1
fresh parsley, finely chopped
0.5 bunch
grated Parmesan or vegetarian alternative
25 g

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook the orecchiette according to the package instructions until al dente (approximately 10 minutes). Drain the pasta, ensuring you reserve a cup of the starchy cooking water for the sauce.

While the pasta is boiling, heat the olive oil in a large frying pan over medium heat. Add the finely chopped chillies and crushed garlic, sautéing for about 2 minutes until they are fragrant and softened.

Stir the butter beans, canned cherry tomatoes, lemon zest, and lemon juice into the pan. Cook for 5 minutes, allowing the tomatoes to reduce slightly and the beans to heat through.

Scatter the chopped parsley into the bean mixture and cook for an additional 2 minutes.

Add the cooked orecchiette to the frying pan and toss thoroughly to coat. If the sauce is too thick, pour in a little of the reserved pasta cooking water until you reach your desired consistency.