Lemon, courgette & ricotta butter bean stew

Instructions

1. 1

   Heat ½ tbsp oil in a large frying pan or shallow casserole over a medium heat. Add the courgettes evenly over the pan base, ideally in a single layer, and cook for 6-8 minutes, turning occasionally, until golden and just tender. Remove and set aside on a plate.

2. 2

   Add the remaining oil to the pan and gently cook the garlic for 1-2 minutes, until fragrant but not coloured. Strain the butter beans into a small bowl, reserving the juice to add later, then tip the beans into the garlic and warm through for 3-4 minutes.

3. 3

   Return the courgettes to the pan, then stir in the cavolo nero, most of the lemon zest and a good pinch of sea flakes. Simmer for a few minutes until the greens have wilted.

4. 4

   Beat the ricotta and lemon juice into the reserved bean juice, then stir well to create a smooth, creamy sauce. Pour into the bean stew, stir to coat the ingredients, then add the cheese and lots of freshly ground black pepper and simmer for 2-3 minutes until melted. Add a splash more water to loosen if needed.

5. 5

   Stir again, then remove from the heat and stir through the parsley and mint. Serve warm, scattered with the pumpkin seeds, plenty of parmesan and a drizzle of extra virgin olive oil.