In Napoli, the butter bean is called fasule. The best thing about this dish is you can make it from storecupboard stuff (when you run out of fresh fruits and vegs) and it is very versatile….and a good source of meatless protein.

To make the pesto:

Put the following in a blender and blend until smooth:

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  1. Pine nuts
  2. Sun-dried tomatoes (I use this for a more intense taste)
  3. 1 clove garlic (not too much!)
  4. 1 bunch of basil (I used Thai basil because could not find the regular ones)
  5. Olive oil (just a bit)

 

 

 

 

 

 

Then:

  1. Sauté sliced garlic.
  2. Add fagioli (either from can or cooked from dried).
  3. Add quartered tomatoes.
  4. Add leftover basil.
  5. Add wine.
  6. Add pesto.

Cook until soft and tender.

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I served it with zucchini fritters as antipasto.

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Or stirred in with penne, sprinkled with cheese and baked until golden for a simple midday meal.

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