INGREDIENTS
Lemon Pesto
- 1 cup firmly-packed fresh basil
- 1/4 cup pine nuts (or almonds)
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
- 1/4 cup grated Parmesan cheese
- 2 medium cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Gnocchi and Vegetables
- 2 tbsp unsalted butter, divided
- 500g gnocchi, boiled according to package instructions until al dente
- 1 cup asparagus, trimmed and cut into 1-in pieces
- 1 cup frozen peas, steamed according to package instructions
- Additional grated Parmesan cheese and lemon zest for topping
DIRECTIONS
Combine basil, pine nuts, lemon zest, juice, Parmesan, and garlic in a food processor or blender. With machine on, drizzle olive oil through top, blending pesto until smooth, scraping down sides as necessary. Season the pesto with salt and pepper to taste. Set aside for a moment.
In a large nonstick skillet, melt 1 tbsp butter over medium-high heat. Add gnocchi to the pan in a single layer and sear until golden brown, turning occasionally. Remove gnocchi from the pan and set aside for a moment.
Add the remaining 1 tbsp butter to the pan and heat over medium-high heat. Add asparagus and saute 3-5 minutes, turning occasionally until asparagus is tender. Reduce heat to medium and add peas, gnocchi, and pesto to pan and toss for several minutes until evenly coated and heated through. Remove from heat and top skillet with additional Parmesan and lemon zest. Serve gnocchi warm and enjoy!
Recipe by @wholeandheavenlyoven
