Created with the DELLI Pantry Proud box in mind, this is a quick and simple weeknight dinner, perfect for celebrating fresh, seasonal greens and your favourite pantry items
Serves 2
Ingredients:
Half a jar Bold Bean co Queen Butter Beans
2 Tbsp + more to drizzle Belazu Basil Pesto
Small bunch of Asparagus
Olive oil
1 x Lemon (2 strips of peel + zest)
2 x Garlic cloves, finely sliced
150g Burrata
Method
Drain and rinse your beans.
Set a pan of salted water on to boil.
Add your pasta and cook according to the packet instructions, until it has the perfect al dente bite.
Using 1tsp of olive oil in a hot frying pan, char your asparagus
Once nicely coloured, set to one side.
In the same pan, over a medium heat, add a good glug of olive oil, your lemon peel and garlic.
Cook for a minute or so until smelling beautiful.
Turn the heat to low and tip in your Bold Beans and cover in the beautiful oil.
Dollop in your pesto, add in your asparagus and stir carefully. Season with plenty of cracked black pepper.
Remove from the heat.
Drain your pasta (keeping some of the pasta water to one side) and toss in your pesto-ey beans. Add the pasta water to loosen as needed.
Tear in your burrata and fold into the pasta, until just melted.
Serve into your pasta bowls.
Finish with a flurry of chopped basil, a drizzle of pesto and some grated lemon zest.
