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Asparagus Pesto with Gnocchi and Ham
Asparagus Pesto with Gnocchi and Ham
Yield: approximately 3-4 cups
Source: PorkBeInspired.com
2 cups once-cooked ham, cubed
12 oz. asparagus
3/4 cup basil leaves
1/2 cup Parmesan cheese, grated
1/3 cup walnut pieces
1/4 cup olive oil or cooking oil
3 Tbsp. water
1 Tbsp. garlic, minced (6 cloves)
1/8 tsp. black pepper
1 (16 oz.) package potato gnocchi
For Asparagus Pesto
1. Snap off and discard woody portions of asparagus. Cut into 1-inch pieces. Cook asparagus in boiling water about 5 minutes or until tender. Drain and cool.
2. In a food processor or blender, combine asparagus, basil, cheese, walnuts, olive oil, water, garlic and pepper. Cover and process or blend until nearly smooth, scraping sides occasionally. Divide pesto into thirds and freeze two portions (up to 3 months). Set aside remaining portion.
For Gnocchi & Ham
1. Prepare gnocchi according to package directions but undercook slightly, drain and leave 3 tablespoons pasta water in bottom of pot. Cover to keep warm.
2. Coat skillet with nonstick cooking spray. Cook ham cubes in skillet until heated through.
3. Stir remaining portion of pesto into ham cubes and heat through. Drain gnocchi and toss with pesto-ham mixture.
Vegetable variation: Substitute 12 ounces coarsely chopped broccoli for the asparagus. Cook broccoli in a small amount of boiling water about 5 minutes or until tender. Drain and cool.
Pasta variation: Substitute 8 oz. rotini (about 4 cups) for gnocchi.
