Creamy parmesan courgette butter beans with pistachio pesto
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 10 tbsp olive oil
- 3 medium-sized courgettes very thinly sliced (ideally with a mandoline)
- 3 garlic cloves peeled, 2 finely chopped and 1 left whole
- 2 x 400g cans of butter beans
- 1 lemon juiced
- 100g parmesan grated
- 30g basil roughly chopped
- 20g pistachios roughly chopped
- sliced sourdough to serve (optional and gluten-free, if necessary)
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Preparation
Step 1
Heat the olive oil in a deep-sided frying pan or shallow casserole dish over a medium heat. Add the courgettes and cook for 8-10 mins until they have wilted. Stir in the chopped garlic and cook for a minute before adding the butter beans with their liquid and half the lemon juice. Cook on a medium heat for 8-10 mins while you make the pesto.
Step 2
Meanwhile, add 50g of the parmesan, the remaining whole garlic clove, basil, pistachios, olive oil and the remaining lemon juice to a food processor. Season well and blitz until you have a paste. Stir through the remaining parmesan and season to taste. Drizzle over the pesto and serve with the sourdough on the side. To freeze, leave to cool completely, then put the beans into a labelled freezer bag and the pesto into a container. To reheat, defrost in the fridge, then heat in a saucepan until piping hot.
Step 3
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