A fast, family friendly midweek meal that can easily be doubled to serve 4 from Martha Collison.
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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.
Typical values per serving when made using specific products in recipe
Energy | 3,399kJ/ 813kcals |
|---|---|
Fat | 41g |
Saturated Fat | 7.5g |
Carbohydrates | 84g |
Sugars | 6.7g |
Fibre | 13g |
Protein | 21g |
Salt | 1.2g |
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