Bean and Herb Pasta

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This is a really fresh, summery dish, with crunch from the beans and tanginess from the lemon and Parmesan. You can use any green bean (runner, French, finely sliced flat beans, double podded broad beans, even sugar snap peas).

Ingredients

  • 400 g long pasta (e.g. spaghetti, linguine, tagliatelle – or whatever you have)
  • 400 g

Method

Add the pasta to a large pan of salted boiling water and cook according to the packet instructions. When you drain it, reserve a couple of ladlefuls of the cooking water.

Meanwhile, heat the oil in a large frying pan. Add the beans, garlic, lemon zest and juice and gently warm for 1 minute (keep an eye on the garlic so it doesn’t burn). Remove from the heat.

Add the pasta to the