Ricotta with Butter Beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tins (400g each) butter beans, washed and drained
02 -
1/2 cup creamy ricotta
03 -
1 lemon, grated skin and squeezed juice
→ Basil Pesto
04 -
1/2 cup basil leaves, freshly picked
05 -
1/4 cup toasted pine nuts
06 -
1/4 cup Parmesan, finely grated
07 -
2 garlic cloves, finely chopped
08 -
1/4 cup quality olive oil
→ Seasonings & Garnish
09 -
Salt and black pepper as needed
10 -
Extra basil sprigs for topping
# Instructions:
01 -
Throw the basil leaves, pine nuts, Parmesan, chopped garlic, and a bit of salt and pepper into your food processor. Give it a few quick pulses till everything's chopped small. While it's still running, slowly pour in your olive oil until you've got a smooth, even mixture.
02 -
Take a big bowl and softly fold together your washed butter beans and ricotta. Add the lemon zest, squeeze in the juice, and sprinkle some salt and pepper. Mix everything until it's all evenly blended.
03 -
Scoop your bean and cheese mix onto a nice serving dish or separate plates. Pour the basil pesto all over, making sure the beans get plenty of coverage. Top with some fresh basil to add color and extra flavor.
04 -
This works great as a small dinner or a big side dish. It tastes amazing with some crusty bread or a simple green salad on the side.
# Notes:
01 -
A colorful dish with Italian roots featuring smooth ricotta, soft butter beans and a zesty homemade pesto sauce.