Green bean & pea pesto gnocchi

Name: Green bean & pea pesto gnocchi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 clove/s garlic; 30 g pine nuts; 25 g pack basil, leaves only, roughly torn; ½ lemon, juice; 50 ml olive oil; 25 g freshly grated Parmigiano Reggiano, plus extra to serve; 100 g peas, blanched; 150 g fine green beans, trimmed; 500 g Essential Gnocchi; 1 salad onion, sliced

A fast, family friendly midweek meal that can easily be doubled to serve 4 from Martha Collison.

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Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

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1 clove/s garlic
30g pine nuts
25g pack basil, leaves only, roughly torn
½ lemon, juice
50ml olive oil
25g freshly grated Parmigiano Reggiano, plus extra to serve
100g peas, blanched
150g fine green beans, trimmed
500g Essential Gnocchi
1 salad onion, sliced

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

Typical values per serving when made using specific products in recipe