Orecchiette with Butter Beans, Parsley, Chili & Lemon Recipe

Introduction

This vibrant orecchiette dish combines creamy butter beans, fresh parsley, and a touch of chilli for a flavorful meal. Brightened with lemon and finished with parmesan, it’s a quick and satisfying pasta perfect for any night.

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, usually 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 chopped chillies and crushed garlic for 2 minutes until they soften but do not brown.
3. Step 3: Add the butter beans, canned cherry tomatoes, lemon zest, and lemon juice to the pan. Cook the mixture for 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 blend the flavors.
5. Step 5: Add the drained orecchiette to the pan with the butter bean mixture. If you prefer a looser sauce, pour in a little of the reserved pasta cooking water and stir gently.
6. Step 6: Divide the pasta into bowls and sprinkle with grated parmesan or a vegetarian alternative if you like. Serve immediately.

Tips & Variations

• For extra heat, keep the seeds in the chillies or add a pinch of chilli flakes.
• Try swapping parsley for basil or coriander for a different herbal note.
• Add some toasted pine nuts for a crunchy texture contrast.
• Use fresh cherry tomatoes in season for a brighter, fresher flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a pan with a splash of water or olive oil to loosen the sauce. Pasta can dry out quickly, so avoid microwave reheating if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, feel free to substitute orecchiette with other short pasta shapes like penne, fusilli, or rigatoni. The sauce works well with any shape that holds sauce.

Is this dish suitable for vegetarians?

Absolutely. The recipe is vegetarian-friendly, and you can use a vegetarian parmesan alternative or omit cheese to keep it vegan.

Orecchiette with Butter Beans, Parsley, Chili & Lemon Recipe

---

★★★★★

4.6 from 92 reviews

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

Pin Recipe

Print Recipe

Description

This vibrant and hearty Orecchiette with butter beans, parsley, chilli, and lemon is a simple yet flavorful Italian-inspired pasta dish. Combining tender orecchiette pasta with a zesty sauce of butter beans, fresh parsley, and a touch of chilli and lemon, it offers a perfect balance of spice, freshness, and creaminess. This recipe is quick to prepare and ideal for a satisfying weeknight meal.

---

Ingredients

Scale 1x2x3x

Pasta

• 400g orecchiette

Sauce

• 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

To Serve

• 25g grated parmesan or vegetarian alternative (optional)

---

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, approximately 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 chillies and crushed garlic, frying gently for about 2 minutes until they just soften and release their aromas.
3. Combine main ingredients: Stir in the drained butter beans and canned cherry tomatoes. Add the lemon zest and lemon juice to the pan, then cook for an additional 5 minutes to allow the tomatoes to slightly reduce and the flavors to meld.
4. Finish the sauce: Sprinkle the chopped parsley into the pan and cook for another 2 minutes, warming the beans through and enhancing freshness and color.
5. Combine pasta and sauce: Add the drained orecchiette to the frying pan with the butter bean mixture. If desired, pour in a little reserved pasta cooking water to loosen the sauce to your preferred consistency. Stir gently to combine all ingredients well.
6. Serve: Spoon the pasta into serving bowls and, if you like, sprinkle grated parmesan or vegetarian alternative on top just before serving.

Notes

• For a spicier dish, leave the chilli seeds in or add more chillies.
• You can substitute butter beans with cannellini beans or chickpeas if preferred.
• To make this dish vegan, omit the parmesan cheese or use a plant-based alternative.
• Reserve the pasta cooking water as it contains starch that helps to create a silky sauce texture when combined with the ingredients.
• This recipe can be prepared ahead by making the sauce in advance and warming with freshly cooked pasta before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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