Creamy Pesto Butterbeans
Creamy pesto butterbeans with crispy asparagus, lemon, chili, basil, mint, and roasted cherry tomatoes. The dish is made by roasting tomatoes, sautéing asparagus, onion, and garlic, then simmering butterbeans in a pesto and vegetable stock mixture until thick. The final touch includes adding the asparagus back in, along with lemon juice, fresh herbs, chili, and pine nuts. The burst of flavours and textures makes this dish a must-try, especially when served with crusty bread.
Serves: 2
40 minutes
Cook time
Ingredients
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Ingredients:
- 2 tins of butterbeans
- 0.5 white onion
- 400g asparagus
- 4 cloves of garlic
- 3 tbsp pesto
- 1 sprig of cherry tomatoes
- 1 tbsp pine nuts
- 1 red chilli
- 200ml vegetable stock
- Handful of fresh mint and basil
- Olive oil
- Lemon
🔄Natalia Rudin's Suggested Substitutes
Butterbeans Cannellini Beans, Navy Beans
White Onion Yellow Onion, Shallots
Asparagus Green Beans, Broccoli
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