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Epicurious

Pesto Asparagus or Green Bean Sauce

Ingredients

Preparation

  1. Trim and cut at an angle into 1-inch pieces about 3/4 pound asparagus (you should have about 4 cups). Or trim an equal amount of tender green beans and cut into 1-inch pieces. When the pot of gnocchi water comes to a boil, toss in the asparagus or beans, cook 3 minutes, then add the gnocchi and cook 3 minutes more. Melt 4 tablespoons butter in a skillet, scoop up the gnocchi and asparagus or beans, and drop them into the pan, then add 1 cup Basil Paste (see below) and enough of the boiling water to make a sauce. To serve, top with 1/2 cup grated Parmigiano or Grana Padano.

From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines. From the Trade Paperback edition.
TagsGnocchiPasta & NoodlesSauceItalianEuropeanAsparagusVegetableParmesanCheeseDairyMainDinnerNut FreeVegetarian5 Ingredients or FewerSimmerCookbooks
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