Chorizo & runner bean ‘pastotto’
Waitrose and Partners

Chorizo & runner bean ‘pastotto’

This cross between pasta and risotto has ‘family friendly’ written all over it! You could switch the chorizo for chopped streaky bacon, or the beans for peas.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp olive oil
  • 190g pack Cooks’ Ingredients Cooking Chorizo, finely chopped
  • 1 onion, finely chopped
  • 2 clove/s garlic, crushed
  • 2 chicken stock cubes
  • 250g Essential Macaroni
  • 280g Helda stringless beans, trimmed and sliced into 1 cm pieces
  • 1 Essential Lemon, scrubbed, zest and juice
  • 1 tbsp Galbani Pecorino Romano DOP


  1. Heat the oil in a large sauté pan over a medium heat and when shimmering, add the chorizo. Fry for 6-8 minutes, until the chorizo is crisp on the outside and has released all its fat. Remove the chorizo with a slotted spoon to a plate and add the onion to the pan.

  2. Fry the onion, stirring often, for 5-6 minutes until softened, then add the garlic and fry for 2 minutes more. While you wait, dissolve the stock cubes in 1.2L boiling water in a pan. Keep hot over a low heat.

  3. Stir the macaroni into the onion and garlic, coating it in the oil, then increase the heat to medium-high and add a ladle of stock. Let it reduce by about ⅔, stirring occasionally, before adding another ladleful.

  4. Once you’ve added around 750ml of the stock, stir in the beans, then keep adding stock and cook until the pasta is al dente, the beans are tender and the stock has reduced to a shiny sauce. You may not need all the stock. Stir in the lemon juice and chorizo, then let it stand off the heat for 5 minutes, for the pasta to relax into the sauce. Divide between bowls and top with the pecorino and lemon zest to serve.

Cook’s tip

You don’t need to hover over this like a risotto, but make sure the pasta doesn’t catch on the bottom of the pan.


Typical values per serving when made using specific products in recipe


2,248kJ/ 537kcals



Saturated Fat












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