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.

Method:

1. Begin with the Pesto, blitz everything until you have a chunky paste, transfer to a jar and cover with olive oil.

2. Heat the oil in a large sauté pan and cook the courgettes over medium-high heat, adding salt to season.

3. 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.

4. Add the drained butter beans to the courgettes and drain the pasta, reserving a little of the cooking water.

5. 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: