| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 540 | 22g | 4g | 70g |
| sugars | fibre | protein | salt |
| 7g | 5g | 18g | 1.2g |
It’s not often that a dish can transport you to far reaching corners of the globe, yet encapsulate the comfort of home in every bite. For me, that’s the experience you unlock when you whip up a plate of Runner Bean Pasta with Lemon and Parmesan. Drawing upon my Southern upbringing and infused with the bold flavors of my Nigerian heritage, this Afro-Southern fusion recipe doesn’t just taste good — it feels good too.
When I take a look at this dish, lovingly laced with vibrant green runner beans and generous flakes of Parmesan, it reminds me of the joyous juxtaposition that is my culinary journey, which is always committed to marrying health and flavor. Here’s the delightful image of the dish I’m talking about:
Loving the Layers of Flavor
This recipe introduces a beautiful orchestra of flavors, a delicate balance of citrusy tang from the lemon, the intoxicating pungency of garlic, and a soft kick from the red pepper flakes. One might say that it’s reminiscent of other popular pasta dishes like Pasta Aglio e Olio, but it’s the addition of the runner beans that truly sets it apart. This fresh leguminous boost doesn’t just heartily enhance the dish texture, but it also introduces a plethora of health benefits to the plate.
The Health Factor
Runner beans are a superfood in their own right, packed with dietary fiber, Vitamins A, C, K, and a generous dose of folic acid, magnesium, and potassium. When combined with the whole grain pasta’s benefits like improved digestion, and reduction of chronic disease risks, this dish becomes a delightful dance between indulgence and nutrition.
In conclusion, while the Runner Bean Pasta with Lemon and Parmesan can effortlessly hold the spotlight as a standalone dish, it can also be perfectly paired with a simple green salad or a grilled protein for a well-rounded meal. This isn’t just a recipe; it’s a celebration — of my past, my heritage, and my love for food that makes you feel just as good as it tastes.
What You’ll Need
- 2 cups runner beans, trimmed and sliced
- 1 pound pasta, preferably whole grain
- 2 lemons, zested and juiced
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Method
Step One
First, bring a large pot of salted water to a boil. Once it’s boiling, add your pasta and cook until al dente, which usually takes about 8-10 minutes. Make sure to reserve a cup of the pasta water for later use.
Step Two
While the pasta is cooking, prepare your runner beans. Trim the ends and slice them into 1-inch pieces.
Step Three
Next, prepare your lemon garlic sauce. In a large bowl, combine the zest and juice of two lemons, extra-virgin olive oil, minced garlic, and crushed red pepper flakes. Stir until evenly mixed.
Step Four
Once your pasta is cooked, do not drain it. Using a slotted spoon, transfer the pasta directly into the bowl with your lemon garlic sauce. Add the runner beans as well. Toss until everything is well coated in the sauce.
Step Five
Gradually stir in the freshly grated Parmesan cheese, mixing well after each addition. If the pasta seems too dry, add in some of the reserved pasta water until it reaches your desired consistency.
Step Six
Season the pasta with salt and black pepper to taste. Toss once more until everything is evenly combined.
Step Seven
Serve the pasta warm, garnished with fresh parsley if desired. Enjoy your Runner Bean Pasta with Lemon and Parmesan!
