Superstraccia, Butter Beans & Verde Herb Pesto

Veganuary is coming and in celebration we have partnered with Julienne Bruno for this delicious recipe showcasing their plant based stracciatella cheese, superstraccia. This recipe is a perfect starter or side dish for your vegan customers!

Ingredients

• 200g Julienne Bruno Superstraccia
• 330g Queen butter beans
• 2 (around 250g) Courgettes, thickly sliced
• 100g Olive oil (40g for frying & 60g for pesto verde)
• 1 clove of garlic
• 100-150g Mixed soft green herbs (parsley, dill, basil, mint)
• 35g Pine nuts, toasted
• Lemon (zest and juice of a half)
• Sourdough baguette
• Salt
• Pepper

Method

1. In a food processor, pulse garlic, pine nuts and herbs. Drizzle in half of a cup slowly whilst blending. Season with salt & pepper to taste.
2. Heat a third of a cup olive oil in a large pan, add sliced courgettes and gently cook over a medium heat until meltingly soft, burnished and golden. Remove from oil, set aside.
3. In a small pan, warm beans. Add half to food processor with lemon juice and blend until smooth (add a splash of water to loosen if needed). Return to the pan with beans, heating until ready to serve.
4. Serve beans in individual bowls or family style in one large bowl to share. Stud courgettes through beans, generously spoon superstraccia over then top with lemon zest and verde herb pesto. 
5. Tear baguette, share around the table then generously scoop up beans, superstraccia and pesto and enjoy!