Recipe: Asparagus pesto, gnocchi & ham

From staff and wire reports

April 07, 2011 at 10:25 am  | Mobile Reader | Pring this storyPrint 

Recipe: Asparagus pesto, gnocchi & ham
Family Features
Courtesy of Family Features

Ingredients:

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


Directions:
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

 

Have a great recipe?  E-mail michelles@heraldguide.com.




View other articles written From staff and wire reports

featured merchant

Andrews Remodeling
Andrews Remodeling Andrews Remodeling has over 25 years of experience in home remodeling, repair and additions. No job is too big or too small. We guarantee all of our work and believe the job is not complete until the customer is satisfied.

Judge sides with spurned Aviation Board nominee
Judge sides with spurned Aviation Board nominee
- 765 views
The ongoing saga of St. Charles Parish’s Aviation Board seat has taken yet another turn as the St. Charles Parish Council was found in violation of the open meetings law when they nominated Gary Smith Sr. to the board.