Lemony runner bean tagliatelle
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something that feels special but doesn't demand hours in the kitchen. Fresh tagliatelle comes together with tender runner beans in just twenty minutes, making it perfect for busy evenings. The bright lemon juice cuts through the cream beautifully, while runner beans pack in fibre and plant based protein to keep you satisfied. It's also wonderfully economical since you probably have most of these ingredients already, and the simplicity of the method means there's minimal fuss but maximum flavour.
Ella x
Ingredients
- 500 gramsfresh tagliatelle
- 280 gramsrunner beans(thinly sliced on the diagonal)
- 2 tbspolive oil
- 3 clove/sgarlic(crushed)
- 125 mlsdouble cream(Flora Double)
- 1unwaxed lemon(zest and juice)
- 60 gramsparmigiano reggiano(finely grated)
- 25 gramsbasil(pack basil, leaves shredded)
Detail level
Instructions
- 1
Bring a large pan of salted water to the boil, then add the tagliatelle and beans. Bring back to the boil and cook for 3 minutes. Drain, reserving a mugful of the cooking water.
- 2
Meanwhile, heat the oil in a large frying or sauté pan over a medium heat, then fry the garlic for 1 minute. Add the Flora Double, stirring over the heat. Add the drained pasta and beans, the lemon zest and juice, and two-thirds of the grated cheese, plus a glug of the pasta cooking water.
- 3
Stir over the heat for a moment until the pasta is coated in a creamy sauce (add more pasta water if needed). Toss through the basil and season, then serve scattered with the reserved cheese.
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