Pesto Ricotta Beans with Asparagus and Leeks

beans WORTHY of a dinner party

When I was brainstorming recipes I wanted to make for the newsletter this week, I pictured a dinner party spread where there was a plate of beans that were so good, they caught everyone by surprise. I wanted to make a dish that was simplistic but had the capability to wow. I wanted it to be beautiful, flavorful, fresh, and evocative of a sophisticated yet rustic life.

I think I succeeded. In fact, when I sat down to eat this dish, I was instantly sad I hadn’t prepared double the amount, because I was that in love. And I know everyone raves about their own dishes, because of course, they have to, but I really, really loved this one. And it’s not just because I had gone to four grocery stores that morning just to find ricotta (don’t ask me why, I do not know). I was dedicated, and my work paid off.

Let’s get into the deets so you can fall in love with me. The main character in this recipe is, obviously, the white beans. You can use any white bean, such as cannellini, but if you can get your hands on some butter beans or gigante beans, I think that would work amazingly. The beans are cooked in some chopped up asparagus, leeks, and garlic and then tossed in lemon juice. Ugh, I’m salivating just thinking about it. The leeks really deliver here. An underrated but powerful vegetable.

Then there’s the pesto, which is made with pistachio, basil, and arugula for a little more complexity, protein, and nutrients than your typical pesto. The pistachio with the asparagus and leek really bring out the spring vibe.

The beans are plated with dollops of ricotta and the pesto, and then the whole thing is finished off with another drizzle of olive oil because I love oil. It looks beautiful and green and bright and fresh, and these gorgeous beans taste just as good as they look. You can serve them hot or cold, and I highly recommend eating them with some toasty garlic bread on the side.

Another hot tip: if you want this dish to be more a full meal, like a hearty lunch or dinner, make some quinoa or rice to add and make it more of a grain-based salad. If you’re serving for a group, double or triple the portion (although the pesto yields more than you will need)! The prep is easy, so it shouldn’t take much longer.

Shoutout to Bold Bean Co for inspiring me to make this recipe!

RECIPE!

Pesto Ricotta Beans with Asparagus and Leeks