Butter Bean, Pesto and Cavolo Nero Ragu
Creamy Butter beans, sweet tomatoes and iron-rich cavolo nero. Shop and cook this quick and tasty ragu today. We know you are going to love it.
Method
Based on 4 servings, adjust as needed.
Step 1
Chop the onion and garlic and halved the tomatoes. Place a large frying pan on to a high heat and add the olive oil. Add the chopped onions and cook for 4-5 minutes with a large pinch of salt. Reduce the heat and add the garlic and cook for a further 2 mins.
Step 2
Tip in the halved tomatoes (add a pinch of chilli flakes if you'd like a bit of heat) and cook, with a lid on for 5-6 minutes until the tomatoes start to collapse. While the tomatoes are cooking, prepare the cavolo nero by stripping the leaves from the woody stalks and shredding or tearing the leaves into manageable pieces. Give the torn leaves a quick wash before adding them to the tomatoes and onions. Allow to cook for 6-8 minutes.
Step 3
Season the dish with lots of black pepper and tip in the drained butter beans and pesto. Heat through before adding the lemon zest and juice and serving. Top with the grated veggie hard cheese.
- Ingredients
- Based on 4 servings
-
150g Cavolo Nero, leaves shredded 1x Sainsbury's Cavolo Nero, Black Kale 200g -
2 Tins Butter Beans, drained 2x Sainsbury's Butter Beans In Water 400g (235g*) -
2tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
1 White Onion, peeled and chopped 1x Sainsbury's Onions Loose -
2 Cloves Garlic 1x Sainsbury's Garlic -
325g Baby Plum Tomatoes, cut in half 1x Sainsbury's Baby Plum Tomatoes 325g -
50g Parmesan Cheese, grated 1x Stamford Street Co. Italian Hard Cheese 200g -
1 Lemon, juice and zest 1x Sainsbury's Lemons -
150g Green Pesto 1x Sainsbury's Basil Pesto, Taste the Difference 150g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g