Today I bring you a healthy and flavourful vegetarian recipe to use the pesto we cooked yesterday: Sautéed beans with zucchini and almond & spinach pesto. This dish can be done in less than 15 minutes, is a no–brainer.
- Just cut the zucchini into cubes
- sauté with the beans (they can be jarred, to save time) and the pesto
- leave on medium-low heat for 5 minutes and it would be ready to serve.
I always combine this sauté with a fried egg (or poached if I want it to be even healthier) et voilà, ready to eat!
Recendo 