Runner bean linguine with ricotta
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Runner bean linguine with ricotta
A lovely light summery pasta dish incorporating a seasonal favourite – runner beans! The cool and creamy, zesty ricotta mixes through the linguine as you eat
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
477Kcal
Fat
17gr
Saturates
7gr
Carbs
58gr
Sugars
5gr
Fibre
7gr
Protein
20gr
Salt
1.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g dried linguine or spaghetti
- 160g runner beans (ready-sliced or whole is fine)
- zest and juice of 1⁄2 lemon
- 100g ricotta* or lighter soft cheese
- 2 tsp olive oil
- 1⁄4 tsp garlic granules or 1 garlic clove, crushed
- 1⁄2 red chilli, deseeded and diced, or a few chilli flakes, optional
- 60g mixed pitted olives, halved
- 25g finely grated Parmesan*
Step by step
- Add the linguine or spaghetti to a large pan of boiling salted water and cook for 8 minutes initially. Meanwhile, if you have whole runner beans rather than ready-sliced, run a vegetable peeler down either side of each bean to remove the strings then slice the beans thinly, so that they resemble the linguine. Add these to the pasta and cook for a further 4-5 minutes or until tender.
- Stir the lemon zest and some seasoning into the ricotta in a small bowl and set aside.
- Reserve a cupful of the pasta water then drain the pasta and beans into a colander. Add the olive oil to the pan with the garlic and the chilli if using, and heat gently for a few seconds until aromatic. Add the lemon juice and 100ml of the pasta water, followed by the olives, most of the Parmesan, the pasta and beans; toss to coat, adding more pasta water if needed to make a thin coating sauce.
-
Divide between two warmed bowls and top with spoonfuls of the lemony ricotta, then scatter with the rest of the Parmesan to serve.
*Use vegetarian cheese if required.
