Vegetarian mains
Runner beany herb linguine
This is a good, simple, light pasta for warmer days, combining runner beans with generous quantities of parsley, dill, mint and lemon. This goes well with a bowl of mixed salad leaves, dotted with edible flowers from the garden if you have any (nasturtiums, marigolds, pansies, chive flowers).
Ingredients
- 200g linguine or spaghetti
- 250g runner beans, trimmed and stringed, finely sliced on the diagonal
- 1 garlic clove, crushed
- finely grated zest and juice of ½ a lemon, more to taste
- 2 tbsp olive oil, plus a little extra for drizzling
- handful parsley leaves, chopped
- handful dill, chopped
- handful mint leaves, chopped
- 50g Parmesan, finely grated
Method
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Step 1
Boil the linguine in a large pan of salted boiling water for 10 minutes.
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Step 2
Add the beans and cook for a further 2 minutes.
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Step 3
As soon as the beans go in, put the garlic, lemon zest and juice in frying pan.
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Step 4
Add 2 tablespoons of oil and gently warm for 1 minute (don't let the garlic burn). Remove from the heat.
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Step 5
Drain the pasta and beans, keeping a ladle of the cooking water.
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Step 6
Add the pasta and beans to the frying pan, with three quarters of the fresh herbs, half the grated cheese and a little of the reserved pasta water.
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Step 7
Season and toss gently to combine.
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Step 8
Taste and add a little more lemon juice or seasoning if needed.
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Step 9
Divide between 2 pasta bowls. Sprinkle over the rest of the herbs and cheese to serve.