Description
A vibrant and creamy butter beans dish featuring ricotta, fresh lemon zest, and flavorful basil pesto. This versatile recipe can be served warm, at room temperature, or chilled, making it perfect as a vegetarian main, side dish, or picnic-ready salad.
Ingredients
Scale
Butter Beans and Ricotta Mix
- 2 cans (15 oz each) butter beans, drained and rinsed
- 1/2 cup whole milk ricotta cheese
- 1 lemon (zested and juiced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Pesto and Garnish
- 1/2 cup basil pesto (homemade or store-bought)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Combine Ingredients: In a large bowl, combine the drained butter beans, ricotta cheese, lemon zest, and lemon juice. Season with salt and pepper and gently mix until the beans are well coated but not mashed.
- Warm the Pesto: In a small saucepan, warm the pesto over low heat just until heated through, being careful not to cook it too long so the flavors remain fresh.
- Incorporate Pesto: Drizzle the warmed pesto over the butter bean and ricotta mixture and gently fold to incorporate, leaving some visible swirls of green for a beautiful presentation.
- Add Olive Oil and Cheese: Drizzle with extra-virgin olive oil and sprinkle with freshly grated Parmesan cheese to add richness and depth.
- Garnish and Serve: Garnish with fresh basil leaves if desired. Serve the dish warm, at room temperature, or chilled, according to your preference.
Notes
- This dish works beautifully as a vegetarian main, side dish, or a picnic-ready salad.
- For extra texture and flavor, top with toasted pine nuts or crusty breadcrumbs before serving.
- Use homemade basil pesto for the freshest flavor or store-bought for convenience.
- The dish is naturally gluten-free and suitable for a vegetarian diet.