We actually made this recipe last week but there has been so much to blather about that I haven't gotten around to talking about this one. Kim originally posted this on her blog and raved about it. I wasn't sure though because I couldn't imagine the combination of flavours working together - pesto has such a strong flavour as does asparagus. As I was to discover it worked quite nicely toegther.
I confess to not following the recipe completely - I had some pesto left from our basil crop last summer in the freezer so I used it instead. I also added grape tomatoes because our two plants in the garden are rewarding us with hundreds of tomatoes! As you can see form the pic, I also left my shrimp full. Enjoy!
Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta.
2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt
Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.
Yield: 4 servings (serving size: 2 cups)
CALORIES 355 (24% from fat); FAT 9.3g (sat 1.6g,mono 4.5g,poly 2.5g); PROTEIN 26.5g; CHOLESTEROL 170mg; CALCIUM 108mg; SODIUM 894mg; FIBER 3g; IRON 5.7mg; CARBOHYDRATE 42.7g
Cooking Light, JULY 2007