beans n greens skillet

To make: blanch spinach and peas in boiling water then transfer to ice bath, squeeze out all excess water. Blend spinach, peas, lemon juice, toasted pine nuts, parmesan, oil, anchovies, and garlic. Taste and adjust with salt and pepper if needed. Add beans to a pot, cover with sauce + cook stirring consistently. Top with lemon zest, cracked black pepper, a drizzle of olive oil, pickled onions and parmesan. Scoop with toasted bread. To reheat from frozen: place in an oven safe pan and heat at 375 for about 30 minutes until soft enough to break down. Add juice of 1/2 lemon and 1/4 cup water slowly, until you reach your desired consistency.