Ingredients
- 2 tsp olive oil
- 3 cups grape tomatoes halved
- (2) 15oz cans reduced sodium cannellini beans, rinsed and drained.
- 1/2 tsp fresh cracked black pepper
- 1 lemon
- 1 cup packed fresh baby kale
- 1/4 cup freshly shredded parmesan cheese
- 2 tbsp pine nuts, toasted
- 1 tbsp water
- 1 clove garlic, halved
- 1/2 tsp kosher salt
Directions
- In a 10-inch nonstick skillet, heat 1 tsp of the oil over medium heat.
- Add tomatoes; cook 2 minutes or until lightly soften, stirring occasionally.
- Add beans; cook 3 minutes or until heated through, stirring occasionally.
- Stir in pepper.
- Meanwhile, for pesto, remove 1/2 tsp zest and squeeze 1 tbsp juice from lemon.
- In a food processor, combine remaining 1 tsp oil, lemon zest and juice, and remaining ingredients.
- Cover and process until nearly smooth, serve bean mixture topped with pesto.