Creamy Beans with Lemon Pesto

This vibrant bowl of butter beans with ricotta, lemon, and basil pesto has become my go-to dish when I want something fresh yet satisfying without hours in the kitchen. The creamy ricotta pairs beautifully with the hearty beans while the bright pesto brings everything to life.

I first made this dish during a hectic weeknight when I had little time but wanted something nourishing. My family was so impressed by the restaurant quality flavors that it's now requested at least twice a month.

Ingredients

• Butter beans: Two 400g cans that provide a creamy texture and substantial base. Look for beans that are plump and uniform in size.
• Fresh ricotta: Choose quality whole milk ricotta for the creamiest texture. The fresher the better for clean dairy flavor.
• Lemon: Both zest and juice add brightness. Select unwaxed lemons that feel heavy for their size.
• Extra virgin olive oil: Use your best bottle here as the flavor really comes through. A peppery Italian variety works beautifully.
• Fresh basil leaves: The star of the pesto. Look for vibrant green leaves with no brown spots or wilting.
• Pine nuts: Toast them lightly before using to enhance their nutty flavor. Store in the freezer to prevent rancidity.
• Parmesan cheese: Freshly grated from a block rather than pre grated for the most authentic flavor.
• Garlic: Fresh cloves provide aromatic depth. Look for firm bulbs with no sprouting.
• Salt and pepper: Flaky sea salt and freshly ground black pepper make all the flavors pop.
• Additional basil for garnish: Fresh leaves add color and a final herbal note.

Step-by-Step Instructions

Create the basil pesto:

Process the basil, pine nuts, Parmesan, and garlic in a food processor until roughly chopped. This initial pulsing ensures even texture without over processing the delicate basil. With the machine running, drizzle in olive oil slowly until the mixture becomes smooth but still has some texture. The gradual addition prevents the oil from separating later. Taste and adjust seasoning as the saltiness of different Parmesan cheeses can vary significantly.

Prepare the bean base:

Drain and rinse the butter beans thoroughly to remove excess starch and canning liquid. Pat them gently dry with paper towels to prevent diluting the flavors. In a large bowl, combine the beans with the fresh ricotta using a light folding motion to keep the beans intact. The ricotta should create a creamy coating rather than becoming a uniform mixture. Add the lemon zest and juice, folding again just until incorporated. Season thoughtfully with salt and fresh pepper, remembering the pesto will add more flavor.

Assemble with care:

Transfer the bean mixture to a shallow serving dish that allows the pesto to pool around the edges. Drizzle the freshly made pesto generously over the top, allowing it to cascade down the sides. Some can be gently folded in if desired, creating beautiful swirls of green throughout the white beans. The visual contrast makes this dish as beautiful as it is delicious.

Finish and serve:

Garnish with additional torn basil leaves and perhaps a light drizzle of your best olive oil. The dish can be served immediately or allowed to sit for 20 minutes to let the flavors meld together. A final crack of black pepper and flake of sea salt just before serving brings everything together beautifully.

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The secret hero of this recipe is actually the humble butter bean. While many home cooks reach for chickpeas or cannellini beans, butter beans have an incredible ability to absorb flavor while maintaining their shape. My Italian grandmother always said that a properly prepared bean dish needs nothing more than good olive oil and care.

Make It Ahead

This dish actually improves after sitting for a few hours, making it perfect for entertaining. Prepare the components separately up to two days ahead. Store the pesto with a thin layer of olive oil on top to prevent oxidation, and keep the bean mixture covered in the refrigerator. Let everything come to room temperature before assembling, which helps the flavors bloom. If making completely in advance, wait to add the final garnish of fresh basil until serving time.

Seasonal Variations

During summer months when basil is abundant and affordable, double the pesto recipe and freeze portions for winter use. In spring, try adding blanched fresh peas or fava beans to the mixture. Fall calls for adding roasted butternut squash cubes, while winter versions benefit from slow roasted cherry tomatoes that add concentrated sweetness. Each seasonal adaptation keeps this recipe in rotation year round while honoring what's available.

Serving Suggestions

While delicious on its own, this versatile dish transforms when paired thoughtfully. Serve alongside grilled sourdough rubbed with garlic for a complete meal, or as part of an antipasti spread with olives and roasted peppers. For a heartier dinner, it makes an elegant side to simply prepared fish or chicken. I love setting it on the table family style with a crisp white wine for casual entertaining that still feels special.

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This recipe brings vibrant flavors to the table effortlessly, making it a joy to prepare and serve.

Frequently Asked Questions

→ Can I use dried butter beans instead of canned?

Yes, you can substitute dried butter beans. Soak them overnight, then simmer for approximately 45-60 minutes until tender. You'll need about 1½ cups of dried beans to equal the two cans in this dish. Just ensure they're fully cooked before combining with the ricotta.

→ What can I substitute for pine nuts in the pesto?

Walnuts, almonds, or sunflower seeds make excellent substitutes for pine nuts in the pesto. They provide a similar texture and nutty flavor while being more affordable and easier to find. Adjust quantities to taste, as different nuts have varying intensity levels.

→ How long will this dish keep in the refrigerator?

The assembled dish will keep well in an airtight container in the refrigerator for up to 3 days. The pesto can be stored separately for up to 5 days. For best flavor, add the pesto just before serving if you're planning to store leftovers.

→ Can I make this dish vegan?

Yes! Substitute the ricotta with a plant-based version or blended silken tofu seasoned with nutritional yeast and lemon juice. Replace the Parmesan in the pesto with nutritional yeast or vegan Parmesan alternative. The dish will maintain a similar creamy texture and flavor profile.

→ What other beans work well in this dish?

Cannellini beans, lima beans, or great northern beans all work beautifully as alternatives to butter beans. Each variety brings a slightly different texture but maintains the creamy quality that pairs wonderfully with the ricotta and pesto.

→ Can this dish be served warm?

Absolutely! While traditionally served at room temperature, this dish is delicious when gently warmed. Heat the bean and ricotta mixture over low heat until just warm (not hot), then top with the fresh pesto before serving for a comforting variation.