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28 Oct, 2019

Roasted butterbeans with garlic tomatoes and cashew pesto

Delicious roasted butterbeans with garlic tomatoes and cashew pesto



Food processor


4 cooked artichokes, halved
200g cooked butterbeans
50g cherry tomatoes
1 tbsp olive oil
Pinch Malden salt
Pinch pepper
1 courgette
70g cashew nuts
1 handful spinach
1 tbsp rapeseed oil
1 tbsp water
5 sprigs basil
1⁄2 tsp Malden salt


Serves 1.


  1. Preheat your oven to 180 degrees.
  2. Place the beans, garlic, artichoke and cherry tomatoes in a roasting tin, drizzle with olive oil and sprinkle with salt and pepper. Cook in the oven for 25-30 minutes until the beans are golden and crisp.
  3. Meanwhile make the pesto by placing all the ingredients in a food processor. Blitz until the consistency is creamy yet still a little chunky. This pesto recipe makes 100g, so store any leftovers in an airtight container and keep it in the fridge for up to 7 days.
  4. Using a peeler, peel the courgette into thin ribbons and place in a serving bowl. Top with the cooked beans, artichokes and cherry tomatoes and spoon over the pesto.
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