Basil Pesto Black Bean with New Potatoes, Asparagus & Cherry Tomatoes
Basil Pesto Black Bean with New Potatoes, Asparagus & Cherry Tomatoes brings Italian flavour to a plate that delivers 26g of protein for 564 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 200g black beans
- 200g new potatoes
- 80g asparagus
- 80g cherry tomatoes
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the asparagus and cherry tomatoes, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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3
Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the asparagus and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the plate: new potatoes first, then the veg and black bean, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.