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
Nutrition and extra info
- Vegetarian
Nutrition: Per serving
- kcal578
- fat39g
- saturates7g
- carbs41g
- sugars5g
- fibre9g
- protein12g
- salt1.3g
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
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 lemon, zested
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 500g bag gnocchi
Gnocchi
noh-keeAn Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…
- 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.
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