White beans with yellow zucchini in zucchini pesto

What goes in

• 2 medium yellow zucchini (about 400 g total)
• 2 tbsp olive oil
• 400 g canned white beans, drained and rinsed
• 30 g pine nuts
• 30 g fresh basil leaves
• 1 garlic clove
• 60 ml olive oil (for pesto)
• 40 g grated parmesan cheese, plus extra for serving
• Salt and black pepper, to taste

How to do it

1. 01

   Cut the yellow zucchini into small pieces. If making the pesto, reserve the seeds from one zucchini by slicing it in half lengthwise and scooping out the seeds with a spoon.

2. 02

   Heat 2 tbsp olive oil in a frying pan over medium heat. Add the chopped zucchini and sauté for about 8 minutes, until tender but still with a bit of bite.

3. 03

   Meanwhile, make the zucchini pesto: in a blender, combine pine nuts, basil leaves, garlic clove, 60 ml olive oil, grated parmesan, and the reserved zucchini seeds. Blend for about 4 minutes until smooth, shaking or scraping down as needed.

4. 04

   Add the drained white beans to the pan with the cooked zucchini and toss to combine.

5. 05

   Pour the zucchini pesto over the zucchini and beans. Stir and warm through briefly over low heat.

6. 06

   Plate the dish into shallow bowls. Grate fresh parmesan over the top and season with black pepper. Serve immediately.