Asparagus Pesto with Gnocchi and Ham Recipe | Yummly

Asparagus Pesto with Gnocchi and Ham

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  • 2 cups ham (cubed)
  • 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
  • 16 ounces potato gnocchi
  • 8 ounces rotini
  • 16 ounces potato gnocchi
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    1. 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.
    2. 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
    3. portions to freezer containers. Freeze for up to 3 months. Set aside remaining portion.
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