Riverford Wicked Leeks
Runner beany herb linguine recipe image

Print Runner beany herb linguine

This is a good, simple, light pasta for warmer days, combining runner beans with generous quantities of parsley, dill, mint and lemon. Use Pecorino in place of Parmesan for vegetarians. This goes well with a bowl of mixed salad leaves, dotted with edible flowers from the garden if you have any (nasturtiums, marigolds, pansies, chive flowers).


  • 200g linguine or spaghetti
  • 250g runner beans, trimmed & stringed, finely sliced on the diagonal
  • 1 garlic clove, crushed
  • Finely grated zest & juice of ½ a lemon, more to taste
  • 2 tbsp olive oil, plus a little extra for drizzling
  • Handful parsley leaves, chopped
  • Handful dill, chopped
  • Handful mint leaves, chopped
  • 50g Parmesan, finely grated


  1. Boil the linguine in a large pan of salted boiling water for 10 minutes.
  2. Add the beans and cook for a further 2 minutes.
  3. As soon as the beans go in, put the garlic, lemon zest and juice in frying pan.
  4. Add 2 tablespoons of oil and gently warm for 1 minute (don’t let the garlic burn). Remove from the heat.
  5. Drain the pasta and beans, keeping a ladle of the cooking water.
  6. Add the pasta and beans to the frying pan, with three quarters of the fresh herbs, half the grated cheese and a little of the reserved pasta water.
  7. Season and toss gently to combine.
  8. Taste and add a little more lemon juice or seasoning if needed.
  9. Divide between 2 pasta bowls. Sprinkle over the rest of the herbs and cheese to serve.

Cooks notes

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