Casarecce with confit cuttlefish and beans | Fast Ed

Ingredients

• 500g cuttlefish, cleaned
• 2 cups olive oil
• 6 peppercorns
• 2 bay leaves
• 500g casarecce pasta
• ½ bunch flat leaf parsley, chopped
• 1 Tbsp capers
• zest 2 lemons
• ¼ cup pine nuts, toasted
• 2 Tbsp extra virgin olive oil
• 1 tsp cider vinegar
• ½ cup beans, sliced very finely
• 2 roma tomatoes, diced finely
• ½ bunch basil leaves, torn
• crusty bread and pecorino cheese, to serve