Light Basil Pesto Black Bean with New Potatoes, Asparagus & Green Beans
Big flavour, sensible numbers. This Italian plate pairs black bean with new potatoes for 26g protein and roughly 547 kcal.
Ingredients
- 200g black beans
- 160g new potatoes
- 80g asparagus
- 80g green beans
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
-
1
Prep everything first: wash and trim the asparagus and green beans, then measure out the sauce ingredients.
-
2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
-
3
Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.
-
4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
-
5
Meanwhile, steam or stir-fry the asparagus and green beans for 3-5 minutes until just tender with a little bite.
-
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.