Cut 150g of thin green beans into short lengths. Have 150g of broad beans ready (either freshly podded or frozen) or if you prefer, edamame beans. Bring 2 deep pans of water to the boil. Salt one of them generously, scatter in 175g of pasta and cook for about 8-9 minutes until al dente. Salt the second pan lightly and add the beans – you can add both types at the same time. Cook for 5 to 6 minutes, then drain them. While the beans and pasta are cooking, finely grate 50g of pecorino into a mixing bowl. Finely grate the zest of 1 lemon into the pecorino and then halve and squeeze the lemon. Add 3 tbsp of olive oil – a good fruity one – and the torn leaves from 10g of basil. Grind in a little black pepper. Drain the pasta, and then the beans. Toss them together with the lemon and basil dressing and divide between 2 bowls, offering more grated pecorino as you wish. Enough for 2 Edamame will take a little longer than broad beans to cook, especially if you are cooking them from frozen. Test them as you go: they are done when the beans can be easily squashed between the finger and thumb – after cooking for about 5-8 minutes. Use parmesan if you prefer, or if it is what you have around. Use a vegan substitute to make the recipe dairy-free.