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.

Pasta with flageolet beans, parsley, and lemon