One Pan Courgette & Cannellini Bean Fregola w/ feta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and rinse beans. Trim beans or asparagus and slice 3cm. Dice courgette 1cm. Thinly slice garlic. Zest lemon and then cut into wedges. Set aside into separate bowls.

Step 2

Heat oil in a pan on medium-high heat. Cook courgette for about 5 minutes, stirring, until golden. Add garlic, lemon zest and cook another 2-3 mins until fragrant.

Step 3

Add beans, fregola and stock cube with 1 1/2 cups water. Stir well to combine and bring to the boil. Once boiling, add beans or asparagus to top of fregola. Reduce to lowest heat, cover and cook for 12 minutes. Remove from heat, leave to steam, covered for another 5 minutes until liquid has absorbed and grains are tender. Do not lift lid during cooking. Once cooked, fold through spinach to wilt. Season to taste with salt and pepper.

Step 4

Serve fregola into bowls, top with feta, pesto and walnuts. Serve with lemon wedge on the side.