Orecchiette with Butter Beans, Parsley, Chilli & Lemon Recipe

Introduction

This vibrant orecchiette dish combines creamy butter beans with fresh parsley, zingy lemon, and a touch of chilli for warmth. It’s a simple, satisfying meal that comes together quickly, perfect for a flavorful weeknight dinner.

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 following the pack instructions until al dente, about 10 minutes. Drain the pasta, reserving some of the cooking water.
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.
3. Step 3: Add the butter beans, cherry tomatoes, lemon zest, and lemon juice to the pan. Cook for another 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 2 more minutes to meld the flavors.
5. Step 5: Add the drained orecchiette to the frying pan. If you prefer a looser sauce, pour in a little of the reserved pasta cooking water and stir well to combine.
6. Step 6: Serve in bowls and sprinkle with grated parmesan or a vegetarian alternative if desired. Enjoy warm.

Tips & Variations

• For a milder dish, reduce the amount of chilli or remove it entirely.
• Try adding a handful of spinach or rocket at the end for extra greens and freshness.
• Swap butter beans for cannellini or chickpeas if you prefer a different bean texture.
• Use fresh cherry tomatoes in season for a brighter taste instead of canned.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce, or microwave until warmed through. 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 a different type of pasta?

Yes, other small pasta shapes like penne, fusilli, or conchiglie work well with this sauce if orecchiette is unavailable.

Can I prepare this recipe vegan?

Absolutely! Simply omit the parmesan or use a vegan cheese alternative to keep it plant-based.

Orecchiette with Butter Beans, Parsley, Chilli & Lemon Recipe

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★★★★★

5 from 75 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and comforting Italian-inspired dish featuring orecchiette pasta tossed with a flavorful mix of butter beans, cherry tomatoes, garlic, red chillies, fresh parsley, and zesty lemon. This easy one-pan pasta recipe balances creamy beans with bright citrus and a gentle kick from chilli, finished with optional grated parmesan for added richness.

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Ingredients

Scale 1x2x3x

Pasta

• 400g orecchiette

Sauce and Toppings

• 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)

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the orecchiette according to the package instructions until al dente, about 10 minutes. Drain the pasta, reserving some of the cooking water for later use.
2. Prepare the Sauce Base: While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the finely chopped red chillies and crushed garlic cloves, frying gently for 2 minutes until softened and fragrant.
3. Combine Main Ingredients: Add the drained and rinsed butter beans along with the canned cherry tomatoes to the pan. Stir in the lemon zest and juice. Allow the mixture to cook for 5 minutes so the tomatoes reduce slightly and the butter beans heat through.
4. Add Fresh Herbs and Final Touches: Scatter the chopped parsley into the pan and cook everything together for an additional 2 minutes, letting the flavors meld.
5. Toss Pasta with Sauce: Transfer the cooked orecchiette into the frying pan with the butter bean and tomato mixture. If the sauce feels too thick, add a splash of the reserved pasta cooking water to loosen it to your desired consistency. Toss gently to combine.
6. Serve: Spoon the pasta and sauce into bowls. If desired, sprinkle with the grated parmesan or vegetarian cheese alternative before serving to add a creamy, savory finish.

Notes

• To make this recipe vegan, omit the parmesan cheese or use a plant-based alternative.
• For a spicier dish, leave the seeds in the chillies or add an extra chilli.
• Reserve some pasta cooking water as it contains starch that helps bind the sauce to the pasta.
• This is a quick and nutritious meal packed with protein from butter beans and fresh herbs for brightness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Italian

Keywords: orecchiette, butter beans, pasta recipe, quick Italian meal, vegetarian pasta, lemon and chilli pasta