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Spaghetti With ‘Nduja, Runner Beans & Lemon

4.4
2
Notes
20 mins cook
Al dente spaghetti swaddled around a spicy mix of 'nduja and runner beans. This is a pasta recipe to remember.
Jordon Ezra King

Jordon Ezra King

Spaghetti With Nduja Runner Beans Lemon
Serves
4
Spaghetti
Red Onion
Nduja
Tomato Purée
Lemon
Garlic Clove
Pasta Water
Runner Bean
Fresh Basil
Parmesan
Salt
Black Pepper

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    Notes
    (2)

    D
    Deb C.
    4 months ago
    Was lovely but I did tweak it a little. I threw in a couple of finely diced tomatoes with the sauce indredients which worked really well and also upped the garlic quantity (although that’s just personal taste) and once the cloves were softened and I’d tasted the sauce, I smooshed them up and threw them back in. Subbed the runner beans for courgette (which I softened in the sauce ) as all I had in. Would definitely make this again
    K
    Kathy S.
    4 months ago
    (edited)
    Overall, this was very nice and I’d definitely make again but with a few modifications to the recipe - which may have been due to the type of ingredients I used. I made this for 2 people: - N’duja was from a London butchery so came in a slab rather than something that could be measured in tbsps. I used 25g which felt about right in the end result. - Next time I’d start the N’duja/ onion mix frying before I put the pasta on - the finely chopped onions were still a little crunchy - The N’duja I used didn’t release much oil so I added 0.5 tbsp of Evoo - I sliced the runner beans up smaller than suggested but next time I’d add them a good 5 mins before turning off the pasta. Despite giving them extra time they were a bit crunchy, possibly because they were largish and therefore a bit tougher It was lovely though, and would be nice with other vegetables - green beans, peas, asparagus or even aubergine.

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