Butter Beans with Ricotta, Pesto, and Lemon Zest

This dish is an irresistible combination of creamy, fresh, and zesty flavors. The rich, velvety texture of buttery beans pairs perfectly with dollops of ricotta, while a luscious pesto made from fresh basil, toasted pine nuts, and Parmesan adds a burst of herby goodness.

Butter Beans with Ricotta, Pesto, and Lemon Zest
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Butter Beans with Ricotta, Pesto, and Lemon Zest

Recipe by Rachel Luo

Ingredients

  • large bunch of fresh basil

  • good handful of pine nuts, toasted

  • 1 garlic clove, crushed

  • 25 g Parmesan cheese, grated (or vegan alternative)

  • 4-5 tbsp extra virgin olive oil, plus extra to serve

  • 1 jar of Queen Butter Beans, plus half of the liquid from the jar

  • 250g ricotta cheese, or vegan alternative (refrigerated)

  • 1 lemon, juiced and zested

Directions

  • Add the toasted pine nuts, fresh basil, garlic, grated parmesan and the olive oil to a blender or food processor and blitz until you reach an oozy, pesto-like consistency. You may need to add more oil to bind the mixture together.
  • The beans may be served hot or cold. To heat, drain out about half of the liquid from the jar and pour the rest, along with the beans, into a frying pan. Gently warm through over a low heat.
  • If you’re looking for something fresher for the Spring/Summer months, the beans are already cooked, so simply serve the beans as they are!
  • Spoon the beans onto a large serving platter and dollop the ricotta cheese on top. Drizzle with pesto, sprinkle with lemon zest, and drizzle with lemon juice. Finish with some cracked black pepper and a little extra virgin olive oil.