A delicious dish featuring butter beans, garlic, shallots, zucchini, and a homemade pesto made with kale, basil, and cashews. Ready in just 20 minutes, it's perfect for a quick and flavorful meal.
1: Dice the shallot, peel and mince the garlic cloves, and cut the zucchini into half moons.
2: To a non-stick pan on medium heat, add the olive oil along with the shallot, stirring frequently.
3: After a few minutes, add the garlic and then the zucchini and continue stirring.
4: Meanwhile, drain and rinse the cans of butter beans, setting aside 2/3 cup of beans for the pesto.
5: Reduce heat to medium-low and keep an eye on the pan while you prepare the pesto. To a blender, add kale, lots of basil leaves, cashews, 2/3 cup butter beans, lemon juice, nutritional yeast, salt, and water and blend until smooth and creamy.
6: Add the beans to the pan along with the peas and pesto and turn the heat up to bring to a simmer.
7: Simmer for a few minutes until it reaches a good consistency (adding a bit more water if needed to loosen), then enjoy!
