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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
Instructions
- 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
