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Green bean & pea pesto gnocchi

Green bean & pea pesto gnocchi

By Jacob Ratchasima
10’ Prep time
5’ Cook time
15’ Total time
813 Calories
2 Serving

Summary

A fast, family friendly midweek meal that can easily be doubled to serve 4 from martha collison.
Jacob Ratchasima 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

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.
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Step 4

Divide between 2 warm bowls and top with the salad onion, lots of grated cheese and plenty of freshly ground black pepper.

Ingredient

  • Lemon
    Lemon
    0.5
  • Parmigiano reggiano
    Parmigiano reggiano
    25 grams
  • Pine nuts
    Pine nuts
    30 grams
  • Olive oil
    Olive oil
    50 mls
  • Basil
    Basil
    25 grams
  • Fine green beans
    Fine green beans
    150 grams
  • Garlic
    Garlic
    1 clove/s
  • Salad onion
    Salad onion
    1
  • Essential gnocchi
    Essential gnocchi
    500 grams
  • Peas
    Peas
    100 grams

Nutrition Facts

View nutrition facts
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