Ingredients
- 2 courgettes, 1 coarsely grated and 1 sliced into ½cm rounds
- 1 handful pine nuts, optional
- 2 tbsp olive oil, plus extra to serve
- 2 garlic cloves, finely grated
- ½ lemon
- 700g jar Bold Bean Co Queen White Beans, bean stock reserved
- 1 heaped tbsp crème fraîche
- 45g parmesan, finely grated, plus extra to serve
- 15g flat-leaf parsley, leaves finely chopped
- 1 handful basil leaves
Method
Step 1
Squeeze out as much liquid as you can from the grated courgette.Step 2
Heat a dry pan over a medium heat and toast the pine nuts, if using, for 2–3 mins until golden, then set aside.Step 3
Heat the olive oil in the pan over a medium heat. Add the sliced courgette and cook for 7–8 mins until starting to brown, stirring occasionally. Add the grated courgette and garlic, then cook for a further 2–3 mins until softened. Grate in half the lemon zest.Step 4
Pour in the white beans along with their reserved bean stock. Swill the empty jar a quarter full with water and add to the pan to create a sauce. Stir to combine, then season with pepper. Taste before adding salt, as the white beans are already seasoned.Step 5
Reduce the heat to low and stir in the crème fraîche and parmesan. Stir in the parsley and tear in most of the basil. Season to taste and stir in the lemon juice.Step 6
Divide between bowls, grate over the remaining lemon zest and extra parmesan, then scatter over the toasted pine nuts, remaining basil leaves and a drizzle of olive oil.