Creamy parmesan courgetti butter beans with pistachio pesto

 

If you’re craving something creamy and comforting without feeling heavy, Creamy Parmesan Courgetti & Butter Beans with Pistachio Pesto is the perfect solution. This vibrant, nutrient-rich dish swaps traditional pasta for spiralized zucchini (courgetti), adds protein-packed butter beans, and finishes with a fragrant pistachio pesto for a burst of flavor. It’s elegant enough for entertaining, yet simple enough for a weeknight meal.

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Why This Recipe Is a Healthy Choice

• Low-carb & gluten-free: Courgetti replaces refined pasta without sacrificing texture.

• High in plant protein: Butter beans provide fiber and long-lasting energy.

• Healthy fats: Pistachios and olive oil support heart health.

• Fresh & balanced: A creamy feel with lighter, wholesome ingredients.

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Ingredients

For the courgetti & beans

• 3 medium zucchini, spiralized

• 1½ cups cooked butter beans (canned, drained, and rinsed)

• ½ cup freshly grated Parmesan cheese

• ⅓ cup light cream or unsweetened oat cream

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• A squeeze of fresh lemon juice

For the pistachio pesto

• ½ cup shelled pistachios (unsalted)

• 1 cup fresh basil leaves

• 1 small garlic clove

• ¼ cup extra-virgin olive oil

• 2 tablespoons grated Parmesan

• Salt, to taste

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How to Make It

1. Prepare the pistachio pesto
   In a food processor, blend pistachios, basil, garlic, Parmesan, and olive oil until slightly chunky or smooth, depending on your preference. Season with salt and set aside.

2. Cook the base
   Heat olive oil in a wide pan over medium heat. Add garlic and sauté briefly until fragrant. Stir in butter beans and warm for 2–3 minutes.

3. Create the creamy sauce
   Lower the heat and add the cream and Parmesan. Stir gently until melted and creamy. Season with salt, pepper, and a squeeze of lemon juice.

4. Add the courgetti
   Toss the spiralized zucchini into the pan and cook for 1–2 minutes only, just until tender but still vibrant.

5. Finish with pesto
   Remove from heat and swirl through the pistachio pesto. Taste and adjust seasoning if needed.

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Serving Suggestions

• Serve warm with extra grated Parmesan and crushed pistachios on top.

• Add roasted cherry tomatoes or sautéed mushrooms for extra depth.

• Pair with a crisp green salad for a complete, light meal.

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Nutrition Highlights (Approximate per serving)

• Calories: 380

• Protein: 15g

• Fiber: 9g

• Healthy fats: From pistachios and olive oil