Cannellini beans in classic basil pesto with roast cherry tomatoes & griddled courgette ribbons.
This is what I’m all about, tasty food that’s easy to make and with ingredients that are easily obtainable from your supermarket because, let’s face it, that’s where most of us shop.
Tinned beans are a superb standby and I highly recommend stocking up on a few different varieties. If these are in your store-cupboard and you’ve a handy jar or squeezy bottle of pesto in your fridge then you’re always within reach of a super tasty and nutritious lunch. Here I’ve upped the flavour stakes with cherry tomatoes that are bursting out of their skins with goodness and griddled courgette ribbons that are quick and easy to prepare.
Handy hint: when you’re rooting around in the utensils drawer and cannot lay hands on the speed peeler a cheese slicer makes an excellent substitute.
You will need:
250g cherry tomatoes
400g tin cannellini beans
2 tbsp classic basil pesto
Heat the fan oven to 200C / Gas Mark 7.
Place the rinsed cherry tomatoes on a baking tray, drizzle with rapeseed oil and roast in the oven until beginning to burst their skins – 10 to 15 minutes.
Meanwhile use a speed peeler or a cheese slicer to make courgette strips/ribbons.
Heat a splash of oil in a large griddle or frying pan on a medium/high heat and quickly fry the courgettes to lightly brown on each side.
Set aside to drain excess oil on kitchen towel.
Drain and rinse the cannellini beans under cold water then place in a bowl and gently mix through the 2 tbsp of basil pesto. Stir through the cherry tomatoes and courgette ribbons & serve.
Til next time, Sheila.
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