For the beans:
1 tablespoon olive oil
1/8 teaspoon red pepper flakes
2 cloves finely chopped garlic
1, 15oz can cannellini beans, drained and rinsed
1 tablespoon lemon juice and a teaspoon of lemon zest
For the tomatoes:
12 oz packet of cherry tomatoes on the vine
Drizzle of olive oil
Sprinkling of kosher salt and black pepper
For the pesto:
2 cups of a mix of fresh basil, parsley and mint
1/4 cup raw walnuts
2 cloves of garlic, peeled
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
Zest and juice of a lemon
1/2 cup olive oil – maybe less – see below
To roast the tomatoes:
Heat the oven to 375F
Lay the tomatoes on a baking sheet lined with parchment paper OR an oven proof dish and drizzle over the olive oil, sprinkle over the salt and pepper.
Place the tomatoes into the oven and roast for about 15 minutes. You want them soft but not mushy. They may well have produced some juice – just spoon the juice over the beans before serving.
To make the pesto:
In a food processor pulse the fresh herbs, walnuts, garlic, salt, pepper, zest and juice of the lemon. Redistribute with a spoon or spatula if needed and continue to pulse until you have a coarse meal.
With the motor running drizzle in the olive oil, you may very well not need all the oil, go slow, stop, taste and adjust as necessary. Add more lemon juice, salt, pepper, oil as you desire.
For the beans:
Pour a tablespoon of olive oil into a saute pan, add a pinch of red pepper flakes and heat until warm.
Add the garlic, don’t let it color, then add the drained and rinsed beans, gently stir, you don’t want to mash them. Add a tablespoon of lemon juice and a teaspoon of lemon zest.
When the beans have warmed through, remove from the heat. Pour onto a warm plate, top with the roasted tomatoes with any juices and dollops of the pesto. Serve immediately.