Butter Beans with Smashed Peas, Lemon & Parmesan

Add all but a handful of the frozen peas and edamame beans to a blender or pestle and mortar and pulse/smash until pulpy.

Trim and slice the Tenderstem broccoli, and roughly chop the basil.

Now, heat a large frying pan over a high heat. Add a shot of oil and let that get nice and hot. Add the Tenderstem broccoli and cook for 2-3 mins, until bright green. Add the butter beans, along with the water from the cans/jars. Stir in the kale, smashed peas/edamame, and crème fraîche. Toss everything together to create a beautifully green sauce.

Season with salt and black pepper. Add lemon zest, a good grating of Parmesan, and your chopped basil.

Keep tossing everything together until glossy and gorgeous. Add the juice of half of the lemon, taste and adjust the seasoning if you need to. Divide between warm plates, top with more Parmesan and black pepper and get stuck in.