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Butter Beans with Ricotta, Lemon + Basil Pesto


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  • Author: Recipes Tasteful
  • Total Time: 0 hours
  • Yield: Serves 2-4 people, depending on serving size 1x
  • Diet: Vegetarian

Description

This Butter Beans with Ricotta, Lemon + Basil Pesto is a flavorful, easy-to-make dish that can be served both hot or cold, making it perfect for any season. The creamy butter beans are paired with rich ricotta and a fresh, aromatic basil pesto. Zesty lemon brings brightness to the dish, and it’s finished with a drizzle of olive oil. Whether you serve it as a side or a main, it’s a wholesome, satisfying meal.


Ingredients

Scale

For the Pesto:

  • 1 large bunch of fresh basil (roughly 15g)
  • A handful of toasted pine nuts
  • 1 garlic clove, crushed (or a small bunch of wild garlic if in season)
  • 25g Parmesan cheese, grated (or vegan alternative)
  • 45 tablespoons olive oil, plus extra to serve

For the Butter Beans:

  • 1 jar of butter beans (drain half the liquid)
  • 250g ricotta cheese (or vegan alternative)
  • 1 lemon, zest and juice

Serving Suggestions:

  • Crusty bread (optional)

Instructions

Make the Basil Pesto:

  1. Add the toasted pine nuts, fresh basil, crushed garlic (or wild garlic if using), Parmesan cheese, and olive oil to a blender or food processor.
  2. Blitz until smooth, adding more olive oil if needed to achieve the desired consistency.

Prepare the Butter Beans:

Hot Option:
  1. Drain half the liquid from the jar of butter beans.
  2. Pour the beans and remaining liquid into a frying pan and warm over low heat until heated through.
Cold Option:
  1. Drain the beans and serve them directly without heating (great for summer or fresh salads).

Assemble the Dish:

  1. Spoon the butter beans onto a large serving platter.
  2. Dollop the ricotta cheese over the beans.
  3. Drizzle the basil pesto generously over the top.
  4. Grate the zest of one lemon over the dish and drizzle the lemon juice.
  5. Finish with a crack of black pepper and a drizzle of olive oil before serving.

Notes

  • Vegan Option: For a vegan version, use dairy-free ricotta and a vegan Parmesan alternative.
  • Customize Your Beans: You can use any type of beans you prefer, such as cannellini or chickpeas, if butter beans are unavailable.
  • Make Ahead: The pesto can be made ahead and stored in the fridge for up to 3 days. It’s also great for other dishes like pasta or sandwiches!
  • Seasonal Variations: Wild garlic can be used in place of regular garlic when it’s in season for an added fresh twist.
  • Bread Pairing: Serve with crusty bread for a more filling meal, especially if serving the dish warm.
  • Prep Time: 10 minutes
  • Cook Time: 5-10 minutes
  • Category: Main Dish
  • Method: Blending, Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 300 kcal
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 8g
  • Protein: 25mg
  • Cholesterol: 180mg