Green bean parsley pesto gnocchi

calcium fibre folate gnocchi green beans parsley pesto vegetarian vitamin c

N/A

Source

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.