Orecchiette with Butter Beans, Chili, Parsley, and Lemon Recipe

Introduction

This vibrant orecchiette dish combines tender butter beans, fresh parsley, and a touch of chilli for gentle heat. Brightened with lemon and enriched with cherry tomatoes, it’s a simple yet satisfying meal perfect for any night of the week.

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 in boiling salted water 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. Add the chillies and garlic, frying gently 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 about 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 combine 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 toss gently to coat.
6. Step 6: Serve the pasta in bowls and sprinkle with grated parmesan or a vegetarian alternative if using.

Tips & Variations

• For extra protein, add cooked sausage or smoked pancetta before adding the beans and tomatoes.
• If you like more heat, keep the chilli seeds or add a pinch of red pepper flakes.
• Fresh cherry tomatoes can be used instead of canned for a fresher taste.
• Swap butter beans for cannellini or chickpeas for a different texture.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce if needed. This dish is best enjoyed fresh but keeps well for a quick next-day meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta instead of orecchiette?

Yes, small pasta shapes like penne, fusilli, or shells work well with this sauce and provide a similar texture and bite.

Is this recipe suitable for vegans?

Omit the parmesan or use a vegan cheese alternative to make this dish completely vegan-friendly.

Orecchiette with Butter Beans, Chili, Parsley, and Lemon Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

A vibrant and hearty pasta dish featuring orecchiette tossed with butter beans, fresh parsley, fiery red chillies, and zesty lemon, finished with a sprinkle of grated parmesan for a comforting yet fresh meal perfect for any weeknight dinner.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

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 Pasta: Cook the orecchiette following the package instructions until al dente, approximately 10 minutes. Drain the pasta, reserving some of the cooking water for later use.
2. Prepare Sauce: Heat olive oil in a large frying pan over medium heat. Add the finely chopped chillies and crushed garlic, frying gently for 2 minutes until softened but not browned.
3. Add Beans and Tomatoes: Stir in the drained butter beans and canned cherry tomatoes along with the lemon zest and juice. Cook the mixture for about 5 minutes, allowing the tomatoes to reduce slightly and the flavors to blend.
4. Finish Sauce: Scatter the finely chopped parsley into the pan and cook for an additional 2 minutes to warm through and infuse the sauce with freshness.
5. Combine Pasta and Sauce: Add the drained orecchiette to the frying pan with the butter bean mixture. For a looser sauce, add a little of the reserved pasta cooking water. Toss everything together gently to combine and heat through.
6. Serve: Spoon the pasta onto serving bowls and sprinkle with grated parmesan or vegetarian alternative if desired. Serve immediately while warm.

Notes

• For extra heat, keep some of the chilli seeds or add a pinch of chili flakes.
• The butter beans can be substituted with cannellini beans for a different texture.
• If you want a vegan meal, omit the parmesan or use a plant-based cheese alternative.
• Reserve pasta water is great to adjust the sauce consistency and make it silky.
• This dish is perfect for quick weeknight dinners and pairs well with a simple green salad.

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