Broccolini with Pine Nuts & Butter Beans

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broccolini & pine nuts

broccolini with pine nuts & butter beans
From Stonesoup
serves 2
takes 10 mins

This recipe began life as a veggie pasta in my first print book ‘And the Love Is Free‘.

To make it grain-free we just replace the pasta with canned butter beans. Too easy and even more delicious.

1 large bunch broccolini / broccoli chopped
1 can butter beans, drained
1 handful pine nuts
4-6 tablespoons cream
2 large handfuls finely grated parmesan

1. Bring about 2cm (1in) water to the boil in a medium saucepan. Add a little salt and the broccolini / broccoli and simmer, covered for 5-7 minutes or until tender.

2. Meanwhile heat a few tablespoons olive oil in a fry pan / skillet. Stir fry the butter beans for a minute or until starting to brown.

3. Add pine nuts and cook for another 30 seconds or until the pine nuts are a little browned.

4. Remove from the heat and stir in cream.

5. Drain tender broccolini / broccoli well and toss in with the beans along with the parmesan. Season.

VARIATIONS
bean-free – replace the beans with about 250g (1/2lb) finely sliced chicken breasts or thighs. Stir fry the chicken in oil until cooked through before adding in the pinenuts.

basil – a handful of fresh basil leaves torn and tossed through would add a lovely pesto vibe.

cauliflower – with the cream and cheese, cauliflower would be a wonderful alternative to broccoli or broccolini

vegan / dairy-free replace the parmesan with an extra handful of pine nuts and instead of the cream, use a few tablespoons of the broccolini cooking water and a few tablespoons of your best extra virgin olive oil to make a sauce.

nut-free – replace the pine nuts with a handful of chopped chives sprinkled over at the end. OR brown some chopped bacon in the pan before cooking the butter beans.

garlic
– A few sliced cloves of garlic in with the butter beans wouldn’t go astray.

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{ 2 comments… read them below or add one }

Stephanie Zorn June 13, 2014

I made this as written and loved it! It tastes so decadent and rich. I intended to use some garlic, but forgot. I will add next time. If you don’t have pine nuts make this anyway -I think any nut would work and I don’t think I would have missed them. I heated up leftovers which were just ok- not as exciting as right out of the pan somehow. Thanks!

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jules June 19, 2014

Thanks for sharing Stephanie!
And I agree the pine nuts aren’t essential for this one…
Jx

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