Butter Bean Recipes, Seasonal: SPRING, Vegetarian - May 19, 2022

Warm Butter Beans with Ricotta, Lemon + Wild Garlic Pesto

Name: Warm Butter Beans with Ricotta, Lemon + Wild Garlic Pesto
Cook time: 15 min
Total time: 15 min
Yield: 2-3
Ingredients: 1 x 660g jar Queen Butter Beans; 250g ricotta cheese (refrigerated); 1 large lemon (juice + zest); A large bunch of fresh basil; A handful of wild garlic leaves, roughly chopped; A handful of pine nuts; ½ garlic clove, peeled; A good handful of grated parmesan cheese; 3-4 tbsp Olive Oil; Black pepper

Rated 5 stars by 3 users

Servings

2-3

Cook Time

15 minutes

Author:

Hannah Wilding

Butter Beans = Natures Gnocchi, and this time we're giving you a SPRING EDITION: creamy ricotta, sharp lemon + a seasonal wild garlic pesto to really pack the punch.

Recipe by Hannah Wilding (@hans.hungry) aka the newest member of the Bold Bean Co team!!

Image ofWarm Butter Beans with Ricotta, Lemon + Wild Garlic Pesto

Ingredients

1 x 660g jar Queen Butter Beans
250g ricotta cheese (refrigerated)
1 large lemon (juice + zest)
A large bunch of fresh basil
A handful of wild garlic leaves, roughly chopped
A handful of pine nuts
½ garlic clove, peeled
A good handful of grated parmesan cheese
3-4 tbsp Olive Oil
Black pepper

Directions

Lightly toast the pine nuts in a dry pan over a medium heat.
Add the toasted pine nuts, fresh basil, wild garlic, garlic clove, grated parmesan cheese + a good glug of olive oil to a blender or food processor + blitz until you reach an oozy, puree-like consistency; you may need to add more oil to bind the mixture together.
Next, drain out about half of the liquid from the butter beans + pour the rest into a frying pan. Gently warm through over a low heat.
Spoon the beans onto your serving plate and dollop over the ricotta cheese. Drizzle over the pesto + a grating of about ½ lemon zest + a small squeeze of the juice. Finish with some cracked black pepper + an extra drizzle of olive oil.