Lemony runner bean tagliatelle

Name: Lemony runner bean tagliatelle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 g pack fresh tagliatelle; 280 g pack runner beans, thinly sliced on the diagonal; 2 tbsp olive oil; 3 clove/s garlic, crushed; 125 ml Flora Double; 1 unwaxed lemon, zest and juice; 60 g Parmigiano Reggiano, finely grated; 25 g pack basil, leaves shredded

British runner beans are bang in season right now. Make the most of them in this simple summery pasta dish.

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Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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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
½ x 25g pack basil, leaves shredded

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.
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.
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.