Toast the pepper

• Heat the olive oil in a frying pan over medium heat.
• Add the cracked black pepper and toast until fragrant, about 1 minute.

Warm the beans

• Add the drained butter beans to the pan and toss to coat in the pepper and oil.
• Add a splash of water or bean liquid and simmer gently so the starch thickens into a lush sauce.

Make the cheese paste

• In a bowl, mix the grated Parmesan with a little warm water until a smooth, creamy paste forms.

Combine off the heat

• Remove the pan from the heat and stir in the Parmesan paste until creamy and glossy.
• Season with salt and serve immediately.