One-Pan Summer Courgette and Lemon Orzo with Crispy Butter Beans

• 1 x 400g tin butter beans, drained and patted dry
• 2 tbsp olive oil
• 1 tsp dried oregano
• ¼ tsp chilli flakes
• Juice of 1/2 lemon
• 2 tbsp olive oil
• 1 shallot, finely diced
• 3 garlic cloves, finely chopped
• 2 medium courgettes (around 400g), coarsely grated
• 300 g orzo
• 1 l hot vegetable stock
• 2 tbsp nooch
• Zest and juice of 1 lemon
• 1 small bunch fresh basil, leaves torn
• 1 small bunch fresh parsley, roughly chopped
• Salt and freshly ground black pepper
• To finish
• Extra virgin olive oil, for drizzling
• Extra lemon wedges

Instructions

1. Crisp the butter beans Heat 2 tbsp olive oil in a large deep frying pan over medium-high heat. Add the butter beans, oregano, salt and chilli flakes. Fry for 6 to 8 minutes, shaking the pan now and then, until the beans are golden, blistered and crisp at the edges. Add the lemon juice and fry for another minute. Tip them onto a plate lined with kitchen paper and set aside.
2. Soften the shallot Return the pan to medium heat and add 2 tbsp olive oil. Add the shallot and a pinch of salt and cook for 4 minutes, stirring, until soft and translucent. You want it sweet, not coloured.
3. Add the garlic Add the sliced garlic and cook for 1 minute until fragrant. Don't let it brown or it'll turn bitter.
4. Melt down the courgette Tip in the grated courgette and the 1 tsp salt. Cook for 5 to 6 minutes, stirring often, until the courgette has collapsed and gone glossy and silky. This is where the sauce gets its body, so don't rush it.
5. Toast the orzo Add the orzo to the pan and stir for 1 minute so it picks up all the oil and starts to smell nutty.
6. Simmer Pour in the hot stock and stir well. Bring up to a gentle simmer and cook for 10 to 12 minutes, stirring every couple of minutes so nothing sticks, until the orzo is just tender and the liquid has thickened into a loose, creamy sauce. If it tightens up too much, splash in a little more hot water.
7. Lemon and herbs Take the pan off the heat. Stir through the nooch, lemon zest, lemon juice, most of the basil and parsley, salt and plenty of black pepper.
8. Serve Scatter the crispy butter beans over the top with the remaining herbs and a final drizzle of extra virgin olive oil. Serve straight from the pan with extra lemon wedges, and a little vegan parmesan if you like.