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Ingredients
  • 3 tablespoons unsalted butter
  • 1 medium to large zucchini, cut in half lengthwise and sliced into ½-inch thick semicircles
  • Kosher salt (such as Diamond Crystal)
  • 8 ounces asparagus (about ½ large bunch) or green beans, or a mix, cut into 1-inch lengths
  • 1 carrot, peeled, then shaved into strips with a peeler
  • 5 garlic cloves, finely chopped
  • 1 cup fresh or frozen peas (no need to thaw)
  • 2 scallions, green and white parts, sliced
  • ½ teaspoon red-pepper flakes
  • ½ teaspoon dried oregano
  • Black pepper
  • 3 (15-ounce) cans butter beans or cannellini beans, drained
  • ¾ cup heavy cream
  • 1 tablespoon lemon juice (from about ½ large lemon), plus more to taste
  • 2 ounces grated Parmesan (about ½ cup), plus more for serving
  • 1 tablespoon Dijon mustard
  • ½ cup toasted slivered almonds or pine nuts
  • Fresh basil leaves, torn, for garnish
Steps
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