Directions
- 1Preheat oven to 200°C. Place cherry tomatoes in an ovenproof dish; drizzle with olive oil, salt, and pepper.
- 2In a large pan over low heat, sauté garlic, chopped courgette, and leek for 5-10 minutes until softened.
- 3Add butter beans and stock to the pan; cook for 5 minutes.
- 4Stir in basil until wilted, then add ricotta and mix well.
- 5Remove from heat and season with salt and pepper.
- 6Bake the tomatoes for 15 minutes at 200°C.
- 7Plate the bean mixture and top with the roasted tomatoes.
Ingredients
- 2 garlic cloves
- 1 large courgette
- 1 large leek
- 240 g butter beans
- 150 ml stock
- 100 g ricotta
- 1 handful fresh basil leaves
- 100 g cherry tomatoes on the vine
- 1 tbsp olive oil
Equipment
ovenlarge pan
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