INGREDIENTS
1 15 ounce can
of white beans, such as Great Northern or cannellini beans, drained and rinsed
1 pint
cherry or plum tomatoes, halved
1/3 cup
coarsely chopped parsley
1/4 cup
extra virgin olive oil
3 cloves
garlic, peeled and smashed
1
3-inch sprig of fresh rosemary
3
anchovy fillets, coarsely chopped (omit for vegetarian option)
1/4 cup
freshly grated Parmesan cheese
3/4 tsp
Kosher salt
1/4 tsp
freshly ground pepper
1 tsp
lemon zest
1/4 cup
lemon juice