Orecchiette with butter beans, parsley, chilli & lemon

• orecchiette400g g
• olive oil↗1 tbsp tbsp
• red chillies↗2

  deseeded and finely chopped

• garlic cloves↗2

  crushed

• butter beans↗400g can g

  drained and rinsed

• cherry tomatoes↗400g can g
• lemon↗1

  zested and juiced

• parsley↗½ large bunch of

  finely chopped

• parmesan↗25g grated g

  or vegetarian alternative (optional)

Step-by-step instructions

1. 1

   Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.

2. 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.

3. 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.