Cook the pasta until it’s al dente. Drain and set aside with a drizzle of olive oil to help prevent it sticking. Save a cup of pasta water.

Throw your butter beans into a blender with 1 tbsp olive oil, tahini (if using), nutritional yeast, and 100ml of butterbean liquid from the tin. Blend until smooth.

Finely slice the garlic and chilli. Heat a good drizzle of olive oil in a pan and cook the garlic and chilli for 3-5 mins on medium low heat, with a little salt. Take care not to let them burn.

Pour the creamy butter beans into the pan with the chilli and garlic. Stir to combine and then add the pasta and a good splash of pasta water. Stir to combine and season well with salt and pepper.

Zest the lemons and then squeeze the lemon juice over and toss well.

Finish with any fresh herbs you’ve got and more black pepper.