Sunday 22 January 2012

Spinach, butterbean & feta stir fry


Ingredients


    1 tin butterbeans, feta, 200g
     spinach, leek, butter, basil, basil oil, lemon, garlic, pine nuts, parmigiano.
 

Serves: 2 Preparation: 1


I have always loved butterbeans but I realised recently that I only use them in soup. This recipe was my attempt to branch out... and use up some leftover pesto and it turned out to be a fantastic side dish. This works hot or cold, so give it a try.


1) To make the pesto - add a good handful of fresh basil leaves to a mortar bowl and grind to a fine pulp. Sautee 1 crushed clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts. Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.


2) Finely dice about an inch of leek and sautee in a teaspoon of butter.


3) Boil the beans for 5 minutes in salted water and strain. Add to the pan of leek and stir through.


4) Allow the beans to sizzle in the butter for about a minute, then add the spinach and stir through.


5) Once the spinach has wilted, stir through the pesto and remove from the heat. Add the feta and serve.

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital

TOP