Deliciously Ella's warming pesto butter beans

This quick and simple vegetarian supper is a great dish to make after work. 

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Serves 1


For the pesto
*1 garlic clove
*50g pine nuts
*big handful of fresh basil leaves (25g)
*3 tablespoons olive oil
*juice of 1 lemon
*salt and pepper

For the salad
*400g can of butter beans, drained and rinsed
*100g spinach
*olive oil
*juice of 1 lemon
*handful of pumpkin seeds
*sprinkling of pomegranate seeds (30g)

1. Start by making the pesto. Simply peel the garlic and then put all the ingredients into a food processor and blend until smooth. Set aside.

2. Place the beans in a frying pan with the spinach and pesto and sauté everything in a splash of olive oil for 2–3 minutes until the spinach has wilted and everything is warm.

3. While they cook, squeeze the lemon for the salad over the beans and add more black pepper.

4. Place the pesto beans and spinach into a bowl and sprinkle the pumpkin and pomegranate seeds over the top.

More from Deliciously Ella Every Day:

Recipes extracted from Deliciously Ella Everyday by Ella Woodward, out now published by Yellow Kite, £20 © Ella Woodward 2016 Photography © Clare Winfield. Cover photo © Sophia Spring

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