Ingredients
- 200g linguine or spaghetti
- 250g runner beans, trimmed & stringed, finely sliced on the diagonal
- 1 garlic clove, crushed
- Finely grated zest & juice of ½ a lemon, more to taste
- 2 tbsp olive oil, plus a little extra for drizzling
- Handful parsley leaves, chopped
- Handful dill, chopped
- Handful mint leaves, chopped
- 50g Parmesan, finely grated
Method
- Boil the linguine in a large pan of salted boiling water for 10 minutes.
- Add the beans and cook for a further 2 minutes.
- As soon as the beans go in, put the garlic, lemon zest and juice in frying pan.
- Add 2 tablespoons of oil and gently warm for 1 minute (don’t let the garlic burn). Remove from the heat.
- Drain the pasta and beans, keeping a ladle of the cooking water.
- Add the pasta and beans to the frying pan, with three quarters of the fresh herbs, half the grated cheese and a little of the reserved pasta water.
- Season and toss gently to combine.
- Taste and add a little more lemon juice or seasoning if needed.
- Divide between 2 pasta bowls. Sprinkle over the rest of the herbs and cheese to serve.
Serves 2 – taken from riverford.co.uk
Crafts and Life 
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