lemony sun-dried tomato spaghetti

for 1 serving:

2 cloves of garlic

5 sun-dried tomatoes in oil + some of the oil

zest from 1 lemon+ juice from 1/2 lemon

chili flakes, to taste

1 can butter beans

small handful fresh parsley

pasta of choice, I used capellini

extra virgin olive oil, for serving

method:

bring a pot with water to a boil.

thinly slice the garlic and sun-dried tomatoes.

add the pasta to the boiling water.

to a large frying pan, add about 1 tbsp of the sun-dried tomato oil add fry the garlic and sun-dried tomatoes. zest the lemon right into the pan, and add chili flakes to taste. fry on medium heat for 2-3 minutes until the garlic is lightly golden.

once the pasta is cooked, add it straight into the pan along with the butter beans, parsley and lemon juice. add a small ladle of pasta water, and cook for 1 more minute to heat up the beans.

serve with a drizzle of extra virgin olive oil.