Basil Pea Pesto and Sundried Tomato with Gnocchi

Preparation Time
'
Cooking Time
'
Nr of servings
2
Difficulty Level
Basil Pea Pesto and Sundried Tomato with Gnocchi

Basil Pea Pesto and Sundried Tomato with Gnocchi Recipe

A healthy and satisfying, Italian-inspired snack. Easy to prepare and simple to serve, it is the perfect choice for a weekday lunch.
Preparation Time
'
Cooking Time
'
Nr of servings
2
Difficulty Level

Ingredients

125g of Bird’s Eye Petits Pois
Birds Eye Petits Pois 545g
50g Sundried Tomatoes
A handful of Wild Rocket
15 
g 
Fresh Basil
20g Pine Nuts
40ml Olive Oil
20 
g 
Parmesan, grated (+ extra for garnish)
Pinch of Seasoning
150g of Gnocchi (fresh or dried)

Method

  1. Cook the gnocchi and Birds Eye Petits Pois as per cooking instructions

  2. In a food processor add the pine nuts, basil, parmesan and half of the cooked Petits Pois and blend  to form a smooth pesto, once smooth add the olive oil and blend for a few seconds.

  3. Thinly slice the Sundried Tomatoes and add to a large bowl with the remaining Petits Pois, wild rocket and pesto then add the cooked drained gnocchi mixing together to incorporate all the flavours.

  4. Serve with a sprinkle of parmesan, cracked black pepper and garnish with some additional cooked peas, fresh basil leaves!