A fast, family friendly midweek meal that can easily be doubled to serve 4 from Martha Collison.
- CourseMain meal
- Prepare10 mins
- Cook5 mins
- Total time15 mins
Put the garlic and pine nuts into a mini food processor, spice grinder or pestle and mortar, then grind to a paste. Add the basil, lemon juice and olive oil and blitz again, until smooth. Add the cheese and peas, then pulse a few times to make a chunky pesto.
Bring a large saucepan of salted water to the boil. Add the green beans and cook for 2 minutes, then add the gnocchi and cook for a further 3 minutes, or until it begins to float to the surface.
Drain, reserving a small amount of pasta water. Return everything to the pan and add the pea pesto, along with a few tablespoons of the starchy cooking water. Mix well so everything is coated.
Divide between 2 warm bowls and top with the salad onion, lots of grated cheese and plenty of freshly ground black pepper.