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.