Recipe: Asparagus pesto, gnocchi & ham
12 ounces 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 tablespoons water
1 tablespoon garlic, minced (6 cloves)
1/8 teaspoon black pepper
1 16-ounce package potato gnocchi, or 8 ounces rotini
2 cups ham, cubed
Cut asparagus into 1-inch pieces. Cook in a small amount of boiling water 5 minutes or until tender. Drain and cool. For pesto, combine asparagus, basil, cheese, walnuts, olive oil, water, garlic and pepper. Cover and blend until nearly smooth. Divide pesto into thirds. Transfer 2 portions to freezer containers. Freeze for up to 3 months. Set aside remaining portion. Prepare gnocchi according to package. Cook ham cubes in non-stick skillet until heated through. Stir remaining portion of the pesto into ham cubes; heat through. Toss gnocchi with pesto-ham mixture.
Yield: 4 servings
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Parish President candidates discuss importance of communication - 661 views
Communication has often been cited as a key issue when it comes to making sure the parish council, the parish president and the many parish departments work together efficiently and effectively. If elected, what will you institute to ensure good communication between parish governmental agencies?