Ingredients

• 1 head of broccoli
• 1 tin of butter beans, drained
• 100g pesto
• 2 tbsp Nutritional yeast
• 10 sundried tomatoes – soaked
• 1 lemon
• olive oil
• salt and pepper

Cut the broccoli into florets

Bring a large pot of salted water to the boil. Once boiling, drop the broccoli florets into the water, simmer for 1 minute, then drain immediately.

Roughly chop the sun dried tomatoes

Warm the olive oil in the pan over medium heat. Add the beans and a couple of tablespoons of their liquid to the pan, followed by the pesto and nutritional yeast and stir to combine. Add the broccoli and sundried tomatoes and gently warm everything through

 Zest and juice the lemon and stir into the broccoli beans, Taste and season with salt pepper and tuck in!