Creamy parmesan courgette butter beans with pistachio pesto
Creamy, cheesy beans with courgette and pesto – what better way to enjoy nutritious comfort food? Best scooped up with crusty sourdough
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 526
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fat 38g
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saturates 9g
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carbs 20g
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sugars 0g
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fibre 9g
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protein 21g
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salt 0.5g
Ingredients
- 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)
Method
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.
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.
