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Creamy parmesan courgette butter beans with pistachio pesto
Serves 4
Easy
Prep:
Cook:
Creamy, cheesy beans with courgette and pesto – what better way to enjoy nutritious comfort food? Best scooped up with crusty sourdough
Skip to ingredients
- 10 tbsp olive oil
- 3 medium-sized courgettesvery thinly sliced (ideally with a mandoline)
- 3 garlic clovespeeled, 2 finely chopped and 1 left whole
- 2 x 400g cans of butter beans
- 1 lemonjuiced
- 100g parmesangrated
- 30g basilroughly chopped
- 20g pistachiosroughly chopped
- sliced sourdoughto serve (optional and gluten-free, if necessary)
Nutrition: per serving
- kcal526
- fat38g
- saturates9g
- carbs20g
- sugars5glow
- fibre9ghigh
- protein21g
- salt0.5glow
Method
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.
