Green bean & pea pesto gnocchi
Fast, family-friendly midweek meal with a chunky pea pesto. Easily doubled to serve 4.
2 servings
Ingredients
- 1 clove garlic
- 30g pine nuts
- 25g pack basil, leaves only, roughly torn
- 1/2 lemon, juice
- 50ml olive oil
- 25g freshly grated Parmigiano Reggiano, plus extra to serve
- 100g peas, blanched
- 150g fine green beans, trimmed
- 500g Essential Gnocchi
- 1 salad onion, sliced
Method
- Grind the garlic and pine nuts to a paste (mini processor, spice grinder or pestle and mortar). Add the basil, lemon juice and olive oil and blitz until smooth, then add the cheese and peas and pulse a few times for a chunky pesto.
- Boil salted water. Cook the green beans for 2 mins, add the gnocchi and cook for about 3 more mins, until it floats.
- Drain, keeping a little cooking water. Return to the pan with the pesto and a few tablespoons of the water and mix well.
- Serve in two warm bowls topped with the salad onion, plenty of cheese and black pepper.
From Martha Collison, Waitrose