Courgette & Butter Bean Pasta Handkerchiefs With Tomato Leaf Pesto

Sometimes it’s not the time a recipe takes that makes it so delicious, it’s the care and thought. This takes seconds to bring together but is so much more than the sum of its parts.

pesto, tomato leaves, tomato leaf, pasta handkerchiefs, easy pasta

Yield: 4

Author: Suze Morrison

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Courgette & Butter Bean Pasta Handkerchiefs With Tomato Leaf Pesto

Prep time: 20 MinCook time: 1 MinTotal time: 21 Min

Sometimes it’s not the time a recipe takes that makes it so delicious, it’s the care and thought. This takes seconds to bring together but is so much more than the sum of its parts.

Ingredients

• 500g Fresh Lasagne Sheets
• 2 Courgettes, sliced
• 1 Jar Butterbeans, drained
• 2 tbsp Olive Oil, plus extra to drizzle

Tomato Leaf Pesto

• 1 Large Handful Tomato Leaves, stalks removed
• 20g Basil Leaves
• 2 Cloves Garlic, peeled
• 50ml Extra Virgin Olive Oil
• 1 tbsp. Nutritional Yeast
• ½ Lemon, juice
• Sea salt &Cracked Black Pepper

Instructions

1. Begin with the Pesto, blitz everything until you have a chunky paste, transfer to a jar and cover with olive oil.
2. Heat the oil in a large sauté pan and cook the courgettes over a medium high heat adding salt to season.
3. Meanwhile, cut the lasagne into irregular shapes using scissors, bring a pan of salted water to the boil and cook 2-3 minutes or until al dente.
4. Add the drained butterbeans to the courgettes and drain the pasta, reserving a little of the cooking water.
5. Add the pasta to the courgettes and beans, along with 4 tbsp pesto and a little cooking water. Carefully toss everything together, taste, adjust the seasoning and divide between 4 plates. Top with extra basil, cracked black pepper and olive oil to drizzle.

https://gourmetglow.co.uk/recipes/courgette-butter-bean-pasta-hankerchiefs-with-tomato-leaf-pesto

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