Courgette & butter bean pasta hankerchiefs with tomato leaf pesto
Sometimes it’s not the time a recipe takes that makes it so delicious, it’s the care and thought. This takes seconds to bring together but is so much more than the sum of its parts.
Ingredients:
500g Fresh Lasagne Sheets
2 Courgettes, sliced
1 Jar Butterbeans, drained
2 tbsp Olive Oi, plus extra to drizzle
Tomato Leaf Pesto:
1 Large Handful Tomato Leaves, stalks removed
20g Basil Leaves
2 Cloves Garlic, peeled
50ml Extra Virgin Olive Oil
1 tbsp. Nutritional Yeast
½ Lemon, juice
Sea salt & Cracked Black Pepper
Method:
Begin with the Pesto, blitz everything until you have a chunky paste, transfer to a jar and cover with olive oil.
Heat the oil in a large sauté pan and cook the courgettes over medium-high heat, adding salt to season.
Meanwhile, cut the lasagne into irregular shapes using scissors, bring a pan of salted water to a boil and cook for 2-3 minutes or until al dente.
Add the drained butter beans to the courgettes and drain the pasta, reserving a little of the cooking water.
Add the pasta to the courgettes and beans, along with 4 tbsp pesto and a little cooking water. Carefully toss everything together, taste, adjust the seasoning and divide between 4 plates. Top with extra basil, cracked black pepper and olive oil to drizzle.
Recipe and photos by @gourmetglow
Products used in this recipe:
