This Runner Bean Pasta is a light and fresh 30 minute meal that is perfect for summer! The beans are tossed in a light lemony sauce and served with bacon and crunchy pistachios. Leftovers will last 3 days in the fridge and is best reheated with a splash of almond milk.
Trim both ends of the runner beans and then pull the beans through a bean slicer (or alternatively you could use a knife to cut the beans into long thin "noodles". If some of the bean "noodles" are thick due to the seeds, you can run a knife down the middle to cut them in half and make long thin noodles.
Fill a large skillet or pot with water and bring to a simmer on medium high heat. Add in the bean "noodles" and cook for 4 minutes until tender. Once they are cooked drain the beans and set aside.
Add the pancetta to a non stick skillet with olive oil on medium high heat and cook for 3 minutes until it begins to crisp and then add in the garlic and shallots.
Once the shallots being to soften add the coconut cream to the pan and leave to cook for 1 minute before adding in the lemon juice and zest. Leave the sauce to simmer for 2 minutes and then stir in the chopped parsley and pistachios.
Return the bean "pasta" to the pan with the sauce and use tongs to gently toss the pasta until its well coated in the sauce. Divide between two bowls and garnish with additional chopped pistachios and parsley if desired.