LEMON AND BEAN SPAGHETTI

New Zealand lemons are juicy, bright and bring a sharp, fresh flavour that works perfectly in this pasta. Sliced lemons are fried in olive oil with garlic and chilli, then tossed with cannellini beans, spaghetti, and herbs for a quick summer dish full of flavour.

Preparation time - 10 minutes

Cooking time - 15 minutes

Skill level - Easy

Serves - 4

Ingredients

350 g dried spaghetti

2 NZ lemons, thinly sliced into rounds (seeds removed)

3 Tbsp olive oil, plus extra to drizzle

1 clove garlic, crushed

1 × 400 g tin cannellini beans, drained and rinsed

Pinch chilli flakes (or to taste)

Flaky sea salt, to taste

Cracked black pepper, to taste

Small bunch fresh parsley or basil, chopped

Method

Bring a large pot of salted water to the boil and cook the spaghetti until just al dente (about 9–10 minutes). It’s important not to overcook the pasta — if it turns soft, you lose the bite that makes the pasta work. Reserve 1 cup of the cooking water before draining.

Meanwhile, heat 3 tablespoons of olive oil in a large frying pan over medium heat. Add the lemon slices in a single layer and fry for 2–3 minutes per side until golden and caramelised.

Stir in the garlic and chilli flakes, cooking for 1 minute until fragrant.

Add the cannellini beans, lightly mash a few of them with the back of the spoon. This will create it to become a little creamier. Season with salt and pepper, and toss gently.

Add the drained spaghetti to the pan with a splash of the reserved cooking water. Toss well, adding more water as needed, until the pasta is coated in a silky lemony sauce.

Scatter with chopped parsley or basil and finish with an extra drizzle of olive oil.

Serve immediately.