STEP 1: In a food processor, pulse garlic, pine nuts and herbs. Drizzle in 1/2 cup slowly whilst blending. Season with salt & pepper to taste.
STEP 2: Heat 1/3 cup olive oil in a large pan, add sliced courgettes and gently cook over a medium heat until meltingly soft, burnished and golden. Remove from oil, set aside.
STEP 3: In a small pan, warm beans. Add half to food processor with lemon juice and blend until smooth (add a splash of water to loosen if needed). Return to the pan with beans, heating until ready to serve.
STEP 4: Serve beans in individual bowls or family style in one large bowl to share. Stud courgettes through beans, generously spoon superstraccia over then top with lemon zest and verde herb pesto.
STEP 5: Tear baguette, share around the table then generously scoop up beans, superstraccia and pesto and enjoy!
This is a lovely collab recipe by Simon Love (@bagtobowl)