Creamy courgette and butter bean braise
A chunky stew just light enough for summer months – don’t forget the crusty bread for mopping up the leftover juices.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Colander
- Grater
- Stove
- Bread knife
- Plate
Ingredients
- 1 tbsp pine nuts
- 2 tbsp olive oil
- 1 large courgette, sliced into half moons
- 2 garlic cloves, finely crushed
- 1 x 380g carton butter beans (we used SO Organic)
- juice of 1⁄2 a lemon
- 2 tsp green pesto*
- 30g parmesan*, grated
- 100g baby spinach
- handful of basil leaves, torn
- crusty bread* to serve
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