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Pasta with Flageolet Beans, Parsley, and Lemon

Categories: Entertaining, Low-fat, Pasta Dishes, Quick to fix
Type: Main Dishes

Pasta tastes great with flageolet beans, parsley, and lemon.

Prep Time: 10M

Cooking Time: 10M

Serves: Serves 4


  • 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 1/2 lemon
  • 12oz (350g) dried orecchiette or other small pasta shells
  • sea salt and freshly ground black pepper
Pasta with Flageolet Beans, Parsley, and Lemon photo

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  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.
  • Add a few chopped anchovies, some torn mozzarella, or a handful of wild arugula (rocket) leaves to the sauce.
  • The sauce can be refrigerated for up to 24 hours. Before using, return to room temperature and stir in a little olive oil.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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