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Ingredients
US|METRIC
4 SERVINGS
- 2 cups ham (cubed)
- 12 oz. 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 Tbsp. water
- 1 Tbsp. garlic (minced, 6 cloves)
- 1/8 tsp. black pepper
- 16 oz. potato gnocchi
- 8 oz. rotini
- 16 oz. potato gnocchi
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Directions
- Snap off and discard woody portions of asparagus. Cut into 1-inch pieces. Cook asparagus in a small amount of boiling water about 5 minutes or until tender. Drain and cool.
- For pesto, in a food processor or blender, combine asparagus, basil, cheese, walnuts, olive oil, water, garlic and pepper. Cover and process or blend until nearly smooth, scraping sides occasionally. Divide pesto into thirds. Transfer 2
- portions to freezer containers. Freeze for up to 3 months. Set aside remaining portion.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1680mg70% |
| Potassium710mg20% |
| Protein35g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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