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Green bean & pea pesto gnocchi
A fast, family friendly midweek meal that can easily be doubled to serve 4 from Martha Collison.
Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins
Ingredients
1 clove/s garlic
30g pine nuts
25g pack basil, leaves only, roughly torn
½ 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
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.
