Runner bean pasta salad

Method

1. Bring a large pan of salted water to the boil, then add the pasta and cook for 6 minutes. Meanwhile, cut the runner beans into 0.5cm slices, then add to the pasta pan and cook for an additional 2-3 minutes until the pasta is al dente, still with some bite, and the beans are tender. Drain and rinse with cold water.
2. Lightly crush the fennel seeds, then toast in a dry frying pan for a minute or so until fragrant. Tip into a large bowl. Add the olive oil, lemon zest and juice, honey/agave and chilli, then whisk together into a dressing. Season with plenty of salt and black pepper.
3. Add the shallot, butter beans and most of the dill to the dressing along with the drained, cooled pasta and runner beans. Toss together until everything is combined and coated with the dressing. At this point you can leave the pasta salad to sit for all the flavours to get to know each other at room temperature for up to 30 minutes, or keep in the fridge for lunches over the next few days.
4. When ready to serve, divide among plates or tip into a large serving bowl. Season again, drizzle over a little more oil and scatter over some more pul biber.