PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
- Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.
CRUSHED BROAD BEAN PESTO
This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip
Provided by Barney Desmazery
Categories Condiment, Dinner
Time 25m
Yield Serves 4 (makes 250g)
Number Of Ingredients 6
Steps:
- Cook the broad beans in a pan of boiling salted water for 3 mins until they float. Drain and quickly run under ice-cold water to stop them cooking. Squeeze the small green beans from their skins and discard the skins.
- Fry the garlic and anchovies in a small pan for a few mins until golden, then stir through the broad beans. Transfer to a bowl (or use a pestle and mortar) and crush the broad beans with the Parmesan, lemon juice and zest, and oil. Will keep in the fridge for 3 days.
Nutrition Facts : Calories 151 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
PESTO CANNELLINI BEANS
Make and share this Pesto Cannellini Beans recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and cook onion and garlic until soft.
- Add beans and stir until heated through.
- Stir in pesto & parsley to serve.
Nutrition Facts : Calories 182.2, Fat 3.8, SaturatedFat 0.6, Sodium 8.1, Carbohydrate 28.2, Fiber 6.8, Sugar 1.6, Protein 10.1
MEATBALLS WITH PESTO MASH
A rustic Italian-style family dinner, with herby mashed potatoes
Provided by Good Food team
Time 30m
Number Of Ingredients 8
Steps:
- Mix the mince with half the chopped basil, the Worcestershire sauce and some seasoning, then use your hands to shape into 16 meatballs. Heat a non-stick frying pan, add the oil, then fry the meatballs, turning, for 5 mins until browned. Tip in the passata and remaining chopped basil. Simmer gently for 10 mins until the meatballs are cooked through.
- Meanwhile, boil potatoes for 10-15 mins until tender. Drain well, then return to the saucepan over a low heat and mash - leaving the heat on will help to dry out the potatoes for a fluffier mash. Stir in the milk, then marble through the pesto. Pile the mash onto 4 plates, spoon over meatballs and serve scattered with the reserved basil.
Nutrition Facts : Calories 438 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Protein 31 grams protein, Sodium 0.96 milligram of sodium
SAUSAGES WITH PESTO MASH
Add a generous dollop of pesto to the standard sausage and mash - an easy way to liven up your midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Peel and quarter the potatoes, then cook in a large pan of salted, boiling water for 15 mins. Drain and set aside.
- Pour a glug of olive oil into a large frying pan over a medium heat and cook the sausages for 15 mins. Add the tomatoes to the pan for the final 5 mins. Mash the potatoes well and mix in the pesto. Season and serve with the sausages and tomatoes.
Nutrition Facts : Calories 697 calories, Fat 40 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 2.6 milligram of sodium
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- To make the white bean mash, add the drained cannellini beans to a food processor along with the grated parmesan, clove of garlic, and plenty of salt and pepper. Blitz thoroughly until smooth.
- Rub the vegetables lightly with oil, and place in a griddle pan (or frying pan, if you don't have a griddle pan) over a fairly high heat. Allow them to cook for several minutes before flipping each piece over, repeating with the other side. The vegetables should have dark char lines.
- To make the homemade pesto, add all of the pesto ingredients to a mini food processor, and blitz well until smooth.
- Before serving, heat the white bean mash in the microwave. Serve it topped with the griddled vegetables and drizzled with the homemade pesto.
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