We are delighted to say the bean season is here in the UK… and so comes to one of Chris’ favourite and super easy dishes. This runner bean and goats cheese penne pasta dish has a lovely mix of cheesy, spice, with the fresh taste of in-season runner beans and the occasional crunch of pine nuts. It’s perfect as a bigger lunch or a lighter dinner, maybe with some crustry sourdough baguette.


  • 250g Runner Beans (sliced diagonally to mimic size of penne pasta)
  • 50g butter
  • 1 fresh red chilli pepper (de-seeded and chopped finely)
  • 300g of Penne (dried works fine)
  • 3 parsley sprigs
  • 150g Goats Cheese
  • Handful of pine nuts
  • Cold Pressed Oil
  • BEK Sourdough Baguette to serve.
    Runner Bean & Goats Cheese Pasta

    STEP 1: Cook the pasta as per the penne’s instructions. Whilst that cooks melt the butter in a pan with the parsley.

    STEP 2: Add to the butter pan the chilli and cook on a low heat for a few minutes.

    STEP 3: Add the runner beans and pine nuts, turn up to medium-high heat and cook for 3-4 minutes. Keep the mix moving so the beans don’t catch but cook to tender.

    STEP 4: When cooked drain the pasta and toss with a little coldpressed oil, then mix with the bean pan. Take everything off the heat and mix in the goats cheese.

    STEP 5: Stir and season until you are happy with the thickness and taste. If it’s too thick, you can add some boiling water.

    STEP 6: Serve with slices of warm sourdough baguette.