serves 6
ingredients
2 tablespoons olive oil
2 garlic cloves, sliced
2 x 400g/14oz cans flageolet
beans, drained and rinsed
extra virgin olive oil for drizzling
2 tablespoons basil pesto
freshly squeezed lemon juice
salt and freshly ground
black pepper
small handful of fresh basil
leaves
• Heat the oil in a small heavy pan.
Sauté the garlic until golden but
not scorched. Stir in the beans,
then leave to marinate in the oil for
10–15 minutes.
• When ready to serve, drizzle a
little oil over until the beans are
generously coated, then add the
pesto sauce and lemon juice to
taste. Season with salt and pepper,
then stir in the basil leaves. Serve
straight away.
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