Name: Spaghetti With ‘Nduja, Runner Beans & Lemon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian, Italian-Inspired
Ingredients: 400g Spaghetti; 1 Red Onion; 3 Tbsp ‘Nduja; 3 Tbsp Tomato Purée; 1 Lemon; 1 Garlic Clove; 100ml Pasta Water; 300g Runner Beans; 25g Basil; 50g Parmesan; Salt; Black Pepper

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Al dente spaghetti swaddled around a spicy mix of 'nduja and runner beans. This is a pasta recipe to remember.

Spaghetti With ‘Nduja, Runner Beans & Lemon

Put the spaghetti in a large pan of boiling salted water and cook for 2 mins less than the packet instructions say.

While the spaghetti is cooking, finely dice the onion and add to a pan with the ‘nduja, tomato purée, zest of the lemon and peeled clove of garlic. Place over a medium low heat, stir occasionally and allow the onion to cook in the fat from the ‘nduja without browning. Add some pasta cooking water, remove the garlic and turn off the heat while you wait for the pasta to finish cooking.

Top and tail and the beans and cut them into roughly two-inch lengths. Once the pasta is cooked but still al dente, add the beans to the boiling water with the pasta.

Drain the pasta and beans (reserving a mug of the cooking water) and transfer into the pan with the onion, place back over a medium heat. Tear in the basil leaves, squeeze in the lemon juice and toss well, adding the reserved water as you go to make it nice and saucy. Taste and add salt or more lemon if needed.

Plate up and top with pecorino or Parmesan, black pepper, and a drizzle of olive oil.

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

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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Jordon Ezra King

Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.

Italian

Italian-Inspired

Spaghetti With ‘Nduja, Runner Beans &amp; Lemon

Spaghetti With Nduja Runner Beans Lemon

Dinner

Put the spaghetti in a large pan of boiling salted water and cook for 2 mins less than the packet instructions say.

While the spaghetti is cooking, finely dice the onion and add to a pan with the ‘nduja, tomato purée, zest of the lemon and peeled clove of garlic. Place over a medium low heat, stir occasionally and allow the onion to cook in the fat from the ‘nduja without browning. Add some pasta cooking water, remove the garlic and turn off the heat while you wait for the pasta to finish cooking.

Top and tail and the beans and cut them into roughly two-inch lengths. Once the pasta is cooked but still al dente, add the beans to the boiling water with the pasta.

Drain the pasta and beans (reserving a mug of the cooking water) and transfer into the pan with the onion, place back over a medium heat. Tear in the basil leaves, squeeze in the lemon juice and toss well, adding the reserved water as you go to make it nice and saucy. Taste and add salt or more lemon if needed.

Plate up and top with pecorino or Parmesan, black pepper, and a drizzle of olive oil.

Dinner Party

Summer

Spaghetti

Pasta

Gram

Red Onion

Onion

Nduja

Tablespoon

Tomato Purée

Lemon

Garlic Clove

Garlic

Pasta Water

Millilitre

Runner Bean

Fresh Basil

Basil

Parmesan

Salt

Black Pepper

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