How to make lemon pasta with broad beans, parmesan and chilli in 50 minutes

A creamy but crunchy pasta dish with some added zing thanks to the lemon and chilli

Love me tenderstem: the broccoli gives this dish great texture

Zesty lemon creamy pasta with broad beans, parmesan and chilli

The sweet tang of the lemon in this vibrant pasta dish cuts through the richness of the creamy cheese sauce. The tenderstem broccoli and broad beans, alongside the garnish of pine nuts, add a delicious crunchy texture.

Serves 2

Prep: 5 minutes
Cook: 45 minutes

280g cream cheese
2 garlic gloves, grated
160g spaghetti
200g tenderstem
80g broad beans
100g grated parmesan
Juice and zest of a lemon
1 tsp chilli flakes / 1 red chilli
Salt and pepper
Handful of toasted pine buts
Small bunch of chopped parsley
Drizzle of extra virgin oil

Heat a medium sized pan and add the cream cheese. Add the grated garlic and stir until the cream cheese has melted and is smooth. Heat a separate pan of salted water, bring to the boil and then add the spaghetti. Cook as instructed on the spaghetti packet instructions.

When there is two minutes remaining to boil the spaghetti, add the tenderstem and broad beans to the spaghetti pan. Once the spaghetti, tenderstem and broad beans are boiled, add 80ml of the boiling water to the cream cheese to loosen the sauce. Drain the rest of the boiling water. Remove the broad beans from their pods.

Add 80g of the grated parmesan – as well as the lemon juice and zest, chilli flakes (or chopped red chilli) and salt and pepper – to the cream cheese sauce and stir. Then add the spaghetti and tenderstem to the sauce and stir until all the pasta and tenderstem is coated.

Serve the pasta in bowls and garnish with a handful of the broad beans, the remaining grated parmesan, the pine nuts and chopped parsley. Finish with a drizzle of extra virgin oil.

Recipe from Tenderstem.co.uk