Sunday, 22 January 2012

Spinach, butterbean & feta stir fry


    1 tin butterbeans, feta, 200g
     spinach, leek, butter, basil, basil oil, lemon, garlic, pine nuts, parmigiano.

Serves: 2 Preparation: 1

I have always loved butterbeans but I realised recently that I only use them in soup. This recipe was my attempt to branch out... and use up some leftover pesto and it turned out to be a fantastic side dish. This works hot or cold, so give it a try.

1) To make the pesto - add a good handful of fresh basil leaves to a mortar bowl and grind to a fine pulp. Sautee 1 crushed clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts. Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.

2) Finely dice about an inch of leek and sautee in a teaspoon of butter.

3) Boil the beans for 5 minutes in salted water and strain. Add to the pan of leek and stir through.

4) Allow the beans to sizzle in the butter for about a minute, then add the spinach and stir through.

5) Once the spinach has wilted, stir through the pesto and remove from the heat. Add the feta and serve.

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