Categories: Vegetables- Asparagus

Ingredients

• 3/4 lb. fresh asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup fresh basil leaves
• 1/2 cup freshly grated parmesan cheese
• 1/3 cup walnut pieces
• 1/4 cup olive oil
• 3 Tbsp. water
• 1 Tbsp. minced garlic
• 1/8 tsp. ground black pepper
• 1 (16 oz.) pkg. potato gnocchi OR 8 oz. dried rotini
• 2 cups cubed ham

Directions

1. Cook asparagus in a small amount of boiling water bout 5 minutes or until tender. Drain and cool.

2. In a food processor or blender, combine asparagus, basil, parmesan, walnuts, olive oil, water, garlic and pepper. Cover and processor or blend until nearly smooth, scraping sides occasionally.

3. Divide pesto into thirds. Transfer 2 portions to freezer containers. Freeze for up to 3 months. Set aside remaining portion.

4. Prepare gnocchi or rotini according to package directions.

5. Coat a skillet with nonstick cooking spray. Cook ham cubes in skillet until heated through. Stir remaining portion of the pesto into ham cubes; heat through. Drain gnocchi and toss with pesto-ham mixture.

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