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15 min Butter Beans with Lemon, Ricotta + Pesto

15 min Butter Beans with Lemon, Ricotta + Pesto

This light, refreshing salad with butter beans makes a great summer meal and doesn't take long to make. This salad can be served as an appetizer or on its own. 

Butter Beans with Lemon, Ricotta + Pesto

Cooking Time: 15 minutes

Author: Hannah Wilding

Ingredients (serves 2-3)

1 jar queen butter beans

250g ricotta cheese

1 lemon (juice + zest)


A large bunch of fresh basil

A handful of pine nuts

1 garlic clove

1 good handful of grated parmesan cheese

Olive Oil

Black pepper


Start off by making the pesto:

1.Lightly toast the pine nuts in a dry pan over a medium heat. 

2.Add the chopped basil, garlic clove, toasted pine nuts, grated parmesan cheese and a good drizzle of olive oil to a blender or food processor and blitz until you reach an oozy consistency - you may need to add more oil to bind the mixture together.

3.Next, drain out about half of the liquid from the butter beans and pour the rest into a frying pan. Gently warm through over a low heat.

4.Spoon the beans onto your serving plate and spoon over a few dollops of ricotta cheese. Drizzle over the pesto and grate over about ½ lemon zest and a small squeeze of the juice. Finish with some cracked black pepper.

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