2 220g packs Green Beans
400g tin Sweet Harvest Chopped Tomatoes
1 medium Red Onion
2 cloves Garlic
1 heaped tsp Specially Selected Pesto Genovese
1 Quixo Vegetable Stock Cube
25g finely grated Parmigiano Cheese
25ml Specially Selected Olive Oil
Firstly, make the tomato sauce.
Peel and finely chop the red onion and garlic.
In a saucepan, sauté the chopped onion and garlic in the olive oil for 2/3 minutes.
Add the tinned tomatoes, pesto, crumbled stock cube and the water – season with some black pepper and simmer, stirring for 15 minutes.
Using a stick blender, liquidise the sauce until almost smooth.
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Cook the beans for 3 minutes in some salted boiling water, then drain well and put into an ovenproof dish.
Pour over the tomato sauce and sprinkle with the cheese.
Cook in the oven for 6/7 minutes, until the cheese is slightly browned.