
Creamed Butter Beans with Courgette, Lemon + Mint, topped with Charred Asparagus + Toasted Pine Nuts
Creamed Butter Beans with Courgette, Lemon + Mint, topped with Charred Asparagus + Toasted Pine Nuts
Servings
2-3
Cook Time
20 minutes
Author:
Hannah Wilding
Han gives us this FEAST of flavour in this spring-time dish - it's beany, it's creamy + it's DELISH
"Don't be put off by the long title - this is a speedy 15 minute meal you can whip out any night of the week"
Ingredients
-
1 x 660g jar of Queen Butter Beans
- 1 courgette
- 1 garlic clove
- A small bunch of fresh mint & parsley
- 1 large lemon
- 1 heaped tbsp of creme fraîche
- A handful of grated parmesan
- A large handful of asparagus tips
- A handful of pine nuts
- 1tsp chilli flakes
- Olive oil
Directions
- 1. Grate the courgette and drain off as much liquid as you can. Peel and finely slice the garlic. And roughly chop the fresh mint & parsley.
- 2.Lightly toast the pine nuts in a dry pan over a medium heat until golden brown - set aside.
- 3.Blanch the asparagus tips for a couple of minutes, either in a saucepan or microwave, just to soften. Then, pat them dry and add them to a bowl - toss with olive oil, pinch of salt & pepper.
- 4.Bring a griddle pan to a medium heat and add the asparagus - cook until nicely charred. (Roasting will also work)
- 5.Meanwhile, heat olive oil in a pan over a medium heat & add the grated courgette with a pinch of salt and the sliced garlic. Gently cook for 3-4 minutes until softened.
- 6.Slice the lemon in half and grate in half of the zest and juice to the courgettes.
- 7.Check on the asparagus & set aside once cooked (leave in the pan to stay warm)
- 8.Drain the butter beans and add these to the courgette mix and stir to combine. Add the grated parmesan, chilli flakes & a pinch of black pepper and mix well. Stir in the chopped mint & parsley.
- 9.Stir in the creme fraîche & season to taste.
- 10.Plate up the beans and grate over the other half of the lemon zest, some extra parmesan & sprinkle over those toasted pine nuts.
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