Garlicky Beans, Broccoli, and Pesto #recipe from @MysteryMacRae

 

This dish comes together quickly with a minimum of fuss or cooking time for a satisfying meal on a hot summer night. It’s another recipe that’s easy to make your own with substitutions and adjustments. Serve it alone or with nice whole grain bread.

Garlicky Beans, Broccoli, and Pesto

Adapted from The Washington Post

Ingredients

1 cup of your favorite pesto

1 head broccoli (about 1 ½ pounds), thick stalks removed

Boiling water (use your tea kettle)

1 tablespoon olive oil

6 cloves garlic, minced

1 15-ounce can chickpeas

2 8.5-ounce cans lima beans

18 small tomatoes, halved

1 small yellow squash or zucchini (4 to 7 ounces)

1 tablespoon plain Greek yogurt

2 teaspoons lemon zest

½ teaspoon salt, plus more to taste

¼ teaspoon pepper, plus more to taste

 

pesto

broccoli, tomatoes, garlic, lemon zest, squash

beans, olive oil, yogurt

Directions

Cut broccoli into bite-size pieces (the smaller, the better). Put broccoli in saucepan and cover with boiling water. Let stand 2 to 3 minutes, to blanch, until crisp-tender, then drain.

In large skillet, over medium heat, heat oil until shimmering. Add garlic and cook, stirring, until fragrant and begins to soften, about 2 minutes. 

Stir in broccoli, beans, and tomatoes and cook, stirring, until warmed through, about 2 minutes.

Stir in pesto, squash, yogurt, zest, salt, and pepper, until warmed through, about 2 minutes. Taste for salt and pepper. Serve warm.

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.