Roasted butterbeans with garlic tomatoes and cashew pesto

METHOD:

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.