We had rocket pesto pasta and now we’re having rocket pesto beans, obviously.

We had rocket pesto pasta and now we’re having rocket pesto beans, obviously. This pesto really is it, soo punchy and refreshing! Unfortunately when heated it loses its vibrant green colour but it definitely doesn’t lose its flavour!

Ingredients:
1 jar borlotti beans (or any beans)
1 shallot
4 cloves of garlic
3-4 tbsp rocket walnut pesto (2 posts back!)
124ml dry white wine
Burrata and lemon

Method:
Fry the diced shallot in olive oil for a couple minutes and then add the minced garlic and fry for another minute or so, seasoning as you go. Pour the wine, let it bubble for a moment and then add in the beans and their juices and then stir through the pesto. Bring it to a quick simmer and then remove from the heat (or simmer for longer if you want it thicker). Top with burrata, olive oil, lemon juice and zest and dive in.