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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.
Nutritional
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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