Runner beans with pesto, roast cherry tomatoes and lemon ricotta

Runner beans with pesto, roast cherry tomatoes and lemon ricotta

The colourful Italian combo of tomatoes, pesto and cheese is joined by a beautiful tangle of runner beans in this easy summer salad. Enjoy on its own or as part of a bigger meal – it makes a lovely side to a summery roast chicken.

Runner beans with pesto, roast cherry tomatoes and lemon ricotta

Discover more Italian vegetarian recipes or browse our best-ever side dishes.

  • Serves icon Serves 4 (or 8 as a side)
  • Time icon Hands-on time 20 min

The colourful Italian combo of tomatoes, pesto and cheese is joined by a beautiful tangle of runner beans in this easy summer salad. Enjoy on its own or as part of a bigger meal – it makes a lovely side to a summery roast chicken.

Discover more Italian vegetarian recipes or browse our best-ever side dishes.

Nutrition: per serving

Calories
216kcals
Fat
16g (6.3g saturated)
Protein
12g
Carbohydrates
4.5 (3.3g sugars)
Fibre
1.5g
Salt
1g

Ingredients

  • 500g cherry tomatoes on the vine
  • 20ml vegetable oil, plus a drizzle
  • 225g runner beans
  • 1 tbsp pine nuts
  • ½ garlic clove
  • 7g parmesan or veggie equivalent, finely grated
  • 20g basil, leaves picked
  • 30ml extra-virgin olive oil
  • Finely grated zest 1 lemon, plus a squeeze juice
  • 250g ricotta
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Method

  1. Heat the oven to 180ºC fan/gas mark 6. Put the tomatoes in an oven dish with a drizzle of vegetable oil and some salt and pepper and roast for 12-15 minutes until blistered and juicy.
  2. Meanwhile, bring a pan of salted water to the boil. Trim  and finely slice the runner beans lengthways to create ribbons. Cook them in the boiling water for 5 minutes, then drain and rinse under cold water to preserve their bright green colour. Drain and set aside to dry.
  3. To make the pesto, use a pestle and mortar to grind the pine nuts and garlic to a paste, then grind in the parmesan followed by the basil leaves. Stir in the 20ml vegetable oil and the olive oil to loosen into a pesto. Season with lemon juice, salt and pepper.
  4. Whip the ricotta with a whisk until light and smooth, adding a touch of cold water if it splits and goes lumpy, then fold in the lemon zest and season with salt and pepper. Spread it out over a platter. Dress the beans with most of the pesto, then lay them over the ricotta in a beautiful tangle. Top with the roasted tomatoes and drizzle with the remaining pesto.

Nutrition

Nutrition: per serving
Calories
216kcals
Fat
16g (6.3g saturated)
Protein
12g
Carbohydrates
4.5 (3.3g sugars)
Fibre
1.5g
Salt
1g

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Recipe By:

Pollyanna Coupland
Food producer, delicious.

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