Creamy parmesan courgette butter beans with pistachio pesto

Name: Creamy parmesan courgette butter beans with pistachio pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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)

Suzanne Mulholland

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.34 ratingsRate

loading...

Creamy, cheesy beans with courgette and pesto – what better way to enjoy nutritious comfort food? Best scooped up with crusty sourdough

Easily doubled

Easily halved

Freezable

Egg-free

Gluten-free

Low sugar

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal526
fat38g
saturates9g
carbs20g
sugars5g

low
fibre9g

high
protein21g
salt0.5g

low

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.34 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now