Ingredients
Makes 2/3 portions
1 head broccoli, cut into florets
1 ball buffalo mozarella
100g cabolo nero, stripped from stalk, stalk roughly chopped
Tbsp olive oil (plus more for cooking)
1 tbsp pine nuts, toasted (plus more to garnish)
1 tbsp Parmesan, grated
1 clove garlic
A good squeeze of lemon juice (& zest to garnish)
600g queen butter beans, drained of about half of their cooking liquid
Salt and pepper
Recipe
1. Colour the broccoli in a little olive oil in a pan. Turn down the heat down low until the broccoli is cooked through, moving it around the pan. Season to taste and set aside
2. Bring a large pan of water to a rolling boil, add the cavolo stems and cook for 3-4 mins. Then add the leaves and cook for another 1-2 mins. Drain and place in the blender with the pine nuts, olive oil, lemon & Parmesan – blend to pesto consistency and season to taste
3. Mix the beans & pesto, spoon into a bowl, top with the broccoli, torn mozzarella, lemon zest & extra pine nuts
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