Rukmini Iyer’s latest recipe is a celebration of spring greens, butter beans, and the spicy kick of harissa, all tossed with spaghetti for a speedy weeknight meal. Ready in under 30 minutes, this dish is both nourishing and full of flavor.
Ingredients
- 200g spaghetti
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 200g spring greens (such as kale or chard), roughly chopped
- 1 tsp harissa paste (or to taste)
- 400g can of butter beans, drained and rinsed
- 1 lemon, zest and juice
- Salt and pepper to taste
- Grated Parmesan (optional)
Method
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve a cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic and cook for another minute.
- Stir in the spring greens and cook until wilted, about 3 minutes. Add the harissa paste and butter beans, stirring to combine.
- Add the cooked spaghetti to the pan along with a splash of reserved pasta water. Toss everything together, adding more water if needed to create a light sauce.
- Season with salt and pepper, then stir in the lemon zest and juice. Serve immediately with grated Parmesan if desired.
This simple, vibrant pasta is perfect for using up seasonal greens and pantry staples, offering a satisfying meal with minimal effort.