Now that I’ve basil rising within the backyard once more, I’m on a quest to make use of up my frozen pesto as a result of I’ll have the ability to make it recent each time I need to. If making an enormous batch of pesto and freezing it for fall and winter marks the top of summer time for me, then frantically attempting to make use of up that pesto is a certain signal of spring. It occurs yearly, like clockwork.
It’s factor this recipe took just a few tries to get proper—I believe I used half of my pesto provide perfecting it. The primary time I made it, I solely used cannelini beans. It was not good. I’ve realized that I solely like cannelini beans as a element of a dish, not as the primary ingredient. White bean truffles with simply white beans, pesto, panko, and egg have been undoubtedly meh. So then I used half the beans and extra elements every subsequent trial. Cheese! Why not? A zucchini? After all! After which quinoa. Typically much less is extra, however typically extra is extra. And this can be a extra is extra recipe. However even with extra, it’s nonetheless not rather a lot.
For those who make this, don’t skip the roasted tomatoes on prime. I say this as a result of I’m all the time the one that skips making the sauce or topping after I’m making recipes like this. So don’t skip the tomatoes! It will be like making a peanut butter and jelly sandwich with out peanut butter. Belief me, I made this recipe sufficient occasions to know. However all that effort was price it, as a result of the top result’s scrumptious.
Pesto Quinoa & White Bean Muffins with Roasted Tomatoes
Scrumptious little truffles made with white beans, quinoa, zucchini and pesto and topped with oven-roasted tomatoes.
Prep Time: 20 minutes
Prepare dinner Time: 30 minutes
Complete Time: 50 minutes
Yield: four servings
1 (15 oz) can cannellini beans, drained and rinsed (or 1 half of cups dried cannellini beans, cooked)
1/four cup quinoa, cooked in line with package deal
1 small zucchini, julienned
1/four cup ready pesto
1/four cup panko
1/four cup shredded mozzarella cheese
1 egg, frivolously crushed
salt and pepper, to style
four roma tomatoes, diced
1/four cup basil leaves, coarsely chopped
olive oil mister or cooking spray
Preheat oven to 350°F. Spray two rimmed baking sheets with oil or line with parchment paper.
Mix beans, quinoa, zucchini, and pesto in a medium bowl. Use wood spoon to smash beans slightly bit. Fold in panko, cheese, and egg. Kind combination into 12 patties and place each on first baking sheet.
Switch tomatoes to second baking sheet. Spray with oil and season with salt and pepper. Place each baking sheets in oven and bake for 25–30 minutes, or till bean truffles are golden brown and tomatoes are simply starting to brown. Midway by way of cooking time, stir tomatoes and flip over bean truffles.
Serve tomatoes over truffles and sprinkle with basil.
Serving Dimension: three truffles + tomatoes
Kiersten is the founder and editor of Oh My Veggies.