Orecchiette with Butter Beans, Parsley, Chilli & Lemon Recipe

Introduction

This vibrant dish of orecchiette pasta with butter beans, parsley, chilli, and lemon is a wonderful balance of flavors and textures. It’s simple to prepare yet packed with fresh, zesty, and comforting ingredients that make for a satisfying meal perfect for any day of the week.

Ingredients

• 400g orecchiette
• 1 tbsp olive oil
• 2 red chillies, deseeded and finely chopped
• 2 garlic cloves, crushed
• 400g can butter beans, drained and rinsed
• 400g can cherry tomatoes
• 1 lemon, zested and juiced
• ½ large bunch of parsley, finely chopped
• 25g grated parmesan or vegetarian alternative (optional)

Instructions

1. Step 1: Cook the orecchiette according to the pack instructions until al dente, about 10 minutes. Drain the pasta, reserving some of the cooking water for later.
2. Step 2: While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Fry the chillies and crushed garlic for 2 minutes until just softened and fragrant.
3. Step 3: Add the drained butter beans, canned cherry tomatoes, lemon zest, and lemon juice to the pan. Cook the mixture for about 5 minutes, allowing the tomatoes to reduce slightly and the beans to warm through.
4. Step 4: Stir in the chopped parsley and cook for another 2 minutes to combine the flavors.
5. Step 5: Add the cooked orecchiette to the frying pan and toss everything together. If you prefer a looser sauce, pour in a little of the reserved pasta cooking water and mix well.
6. Step 6: Serve the pasta into bowls and sprinkle with grated parmesan or a vegetarian alternative if desired.

Tips & Variations

• Use fresh chilli if you like more heat or reduce the quantity for a milder dish.
• Add a handful of spinach or rocket leaves at the end for extra greens and color.
• Substitute butter beans with cannellini beans or chickpeas for a different texture.
• For a vegan option, skip the parmesan or use a plant-based cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce if needed. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook dried beans beforehand. Canned beans are convenient and ready to use, making the recipe quicker.

What can I serve with this dish?

This pasta goes well with a simple green salad or crusty bread to soak up the delicious sauce.

Orecchiette with Butter Beans, Parsley, Chilli & Lemon Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

A vibrant and comforting Italian-inspired pasta dish featuring orecchiette tossed with buttery beans, fresh parsley, fiery red chillies, and bright lemon, finished with a sprinkle of Parmesan or vegetarian cheese for an optional cheesy touch.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 400g orecchiette

Sauce & Flavorings

• 1 tbsp olive oil
• 2 red chillies, deseeded and finely chopped
• 2 garlic cloves, crushed
• 400g can butter beans, drained and rinsed
• 400g can cherry tomatoes
• 1 lemon, zested and juiced
• ½ large bunch of parsley, finely chopped
• 25g grated parmesan or vegetarian alternative (optional)

Instructions

1. Cook the Pasta: Follow the package instructions to cook the orecchiette in boiling water until al dente, which usually takes about 10 minutes. Drain the pasta but reserve some of the cooking water to adjust the sauce later.
2. Prepare the Sauce Base: While the pasta cooks, heat olive oil in a large frying pan over medium heat. Add the finely chopped red chillies and crushed garlic and fry gently for about 2 minutes until they soften and release their aroma.
3. Add Beans and Tomatoes: Stir in the drained butter beans and canned cherry tomatoes along with the lemon zest and lemon juice. Let this mixture simmer gently for 5 minutes, allowing the tomatoes to reduce slightly and the flavors to meld.
4. Incorporate Parsley: Scatter the finely chopped parsley over the sauce and cook for an additional 2 minutes to infuse its fresh flavor.
5. Combine Pasta and Sauce: Transfer the drained orecchiette into the frying pan with the butter bean and tomato sauce. If the sauce is too thick, add a little of the reserved pasta cooking water to loosen it to your preferred consistency. Toss everything together to coat the pasta evenly with the sauce.
6. Serve: Spoon the pasta into bowls and sprinkle with grated Parmesan or vegetarian cheese if desired. Serve immediately while warm.

Notes

• Reserving pasta water helps adjust the sauce’s consistency perfectly.
• Deseeding the chillies reduces heat, but keep seeds if a spicier dish is preferred.
• Use vegetarian Parmesan as an alternative to make it suitable for vegetarians.
• This dish can be prepared gluten-free by substituting the orecchiette with gluten-free pasta.
• For extra protein, consider adding sautéed Italian sausage or grilled chicken if not vegetarian.

Keywords: orecchiette, butter beans, pasta recipe, Italian, quick dinner, vegetarian pasta, lemon, chilli, garlic, cherry tomatoes