Green bean parsley pesto gnocchi
By Esther Clark
Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute supper, that's ideal for busy weeknights
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Prep:10 mins
Cook:3 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 578
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fat 39g
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saturates 7g
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carbs 41g
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sugars 5g
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fibre 9g
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protein 12g
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salt 1.3g
Ingredients
- 100g flat-leaf parsley, leaves only
- 1 garlic clove
- 40g cashew nuts, toasted
- 120ml extra virgin olive oil
- 40g grated parmesan or vegetarian alternative, plus extra to serve
- 1 lemon, zested
- 500g bag gnocchi
- 450g green beans, halved
Method
Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.
Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.