Lemony runner bean tagliatelle

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

500g pack fresh tagliatelle

280g pack runner beans, thinly sliced on the diagonal

2 tbsp olive oil

3 clove/s garlic, crushed

125ml Flora Double

1 unwaxed lemon, zest and juice

60g Parmigiano Reggiano, finely grated

13g pack basil, leaves shredded

Directions

Step 1

Bring a large pan of salted water to the boil, then add the tagliatelle and beans. Bring back to the boil and cook for 3 minutes. Drain, reserving a mugful of the cooking water.

Step 2

Meanwhile, heat the oil in a large frying or sauté pan over a medium heat, then fry the garlic for 1 minute. Add the Flora Double, stirring over the heat. Add the drained pasta and beans, the lemon zest and juice, and two-thirds of the grated cheese, plus a glug of the pasta cooking water.

Step 3

Stir over the heat for a moment until the pasta is coated in a creamy sauce (add more pasta water if needed). Toss through the basil and season, then serve scattered with the reserved cheese.

Nutrition

• Calories: 599
• Total Fat: 26 g
• Saturated Fat: 12 g
• Sodium: 0.6 g
• Total Carbohydrate: 69 g
• Dietary Fiber: 6.1 g
• Total Sugars: 5.1 g
• Protein: 20 g