Pasta with flageolet beans, parsley, and lemon
How to make Pasta with flageolet beans, parsley, and lemon recipe - Add a few chopped anchovies, some torn mozzarella, or a handful of wild arugula (rocket) leaves to the sauce. Pâtes aux haricots flageolets, persil et citron recette
SERVES 4
Ingredients:
1 red onion, finely diced
one 14oz (400g) can flageolet beans, drained and rinsed
handful of coarsely chopped parsley
1 garlic clove, finely chopped
2 tbsp good-quality balsamic vinegar
finely grated zest of 1 lemon, plus the juice of ½ lemon
12oz (350g) dried orecchiette or other small pasta shells
sea salt and freshly ground black pepper
Method:
1 Combine the onion, beans, parsley, garlic, vinegar, lemon zest, and lemon juice in a large bowl, and stir gently to mix. Season well with salt and pepper. Leave to sit while you cook the pasta the flavors will develop.
2 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add the sauce, toss again, and serve.
Cook’s NoTEs:
The sauce can be refrigerated for up to 24 hours. Before using, return to room temperature and stir in a little olive oil.
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| Pasta with flageolet beans, parsley, and lemon |
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