Nigel Slater’s recipe for pasta with basil, green beans and lemon

Cut 150g of thin green beans into short lengths. Have 150g of broad beans ready (either freshly podded or frozen) or if you prefer, edamame beans.

Bring 2 deep pans of water to the boil. Salt one of them generously, scatter in 175g of pasta and cook for about 8-9 minutes until al dente. Salt the second pan lightly and add the beans – you can add both types at the same time. Cook for 5 to 6 minutes, then drain them.

While the beans and pasta are cooking, finely grate 50g of pecorino into a mixing bowl. Finely grate the zest of 1 lemon into the pecorino and then halve and squeeze the lemon. Add 3 tbsp of olive oil – a good fruity one – and the torn leaves from 10g of basil. Grind in a little black pepper.

Drain the pasta, and then the beans. Toss them together with the lemon and basil dressing and divide between 2 bowls, offering more grated pecorino as you wish. Enough for 2

Edamame will take a little longer than broad beans to cook, especially if you are cooking them from frozen. Test them as you go: they are done when the beans can be easily squashed between the finger and thumb – after cooking for about 5-8 minutes.

Use parmesan if you prefer, or if it is what you have around. Use a vegan substitute to make the recipe dairy-free.

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