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pasto recipe 1Martine Berger

CSMS Magazine

One of my favorite recipes is on display exclusively for you this week. I’ve tried it, and it’s SO tasty.

Active: 20 minutes Total: 20 minutes

½ cup cooked peas

¼ cup cashews, toasted

Zest and juice of 1 small lemon

1 clove garlic, crushed and peeled

¼ teaspoon salt

⅛ teaspoon ground pepper

1 cup lightly packed fresh basil

1 cup baby spinach

¼ cup extra-virgin olive oil plus 1 tablespoon, divided

3 tablespoons water

1 16-ounce package whole-wheat gnocchi

8 ounces burrata cheese

Pea shoots (optional)

Combine peas, cashews, lemon zest, lemon juice, garlic, salt, and pepper in a food processor. Pulse until finely chopped. Add basil and spinach; pulse until finely chopped, pausing to scrape down the sides. With the motor running, drizzle in ¼ cup oil and water; process until smooth.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook until starting to crisp and lightly brown, about 3 minutes. Stir and continue cooking until the gnocchi are golden on all sides, 3 to 5 minutes more. Add the pesto and cook, stirring, until hot, about 1 minute. Serve the gnocchi with burrata and pea shoots, if desired.

Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com

Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.

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