Drain and rinse the butter beans. Remove the cavolo nero leaves from their stems and roughly chop. Finely chop the garlic.

Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Once cooked, add the edamame into a colander and drain the pasta over the top. Reserve some pasta water.

While the pasta is cooking, heat the olive oil in a large frying pan over a medium heat. Add the garlic and cook for 1-2 mins until fragrant.

Add the cavolo nero to the pan with a good pinch of salt. Pop a lid on and cook for 3-5 mins, until the leaves have wilted.

Transfer the cooked greens to a blender with a couple of tablespoons of the butter beans and a splash of the pasta water. Blend until smooth, adding more water as needed to loosen. Season to taste with salt and black pepper.

Stir the green sauce through the pasta and edamame along with the remaining butter beans. Spoon into bowls and top with the basil and a crack of black pepper.