Primavera Butter Beans

Put the almonds, all the basil stalks and most of the leaves into a food processor or small blender (see notes if you don’t have a food processor or blender) along with the lemon zest, juice, nutritional yeast, 80ml (2.7fl.oz) of olive oil and 100ml (3.4fl.oz) of water. Blitz to a chunky pesto. Season to taste and set aside.

Heat 1 tablespoon of olive oil in a large frying pan on a medium heat. Add the shallot, cook, stirring occasionally for 6-8 minutes until softened but not coloured. Add the garlic and cook for a further 30 seconds. Then tip in the butter beans along with their water. Bubble on a medium heat for 10 minutes while you cook the veggies.

Bring a large saucepan of salted water to boil. Once boiling, drop in the green beans, asparagus and frozen peas. Cook for 5 minutes until tender, with a nice bite and vivid green, then drain into a sieve.

Stir the pesto and all the veg through the beans, cook for 30 seconds or so until everything is warmed through, season to taste and loosen with an extra splash of water or olive oil if necessary.

Divide the primavera beans between four plates. Top with the capers and tear over the remaining basil leaves, to serve. If you’re prepping this ahead of time, this will last for 2-3 days in an airtight container in the fridge.