Asparagus Pesto with Gnocchi and Ham

Asparagus Pesto with Gnocchi and Ham

3 reviews, 3.7 star(s). 100% would make again

Ready in 45 minutes

A Flavorful Garden Delight


2 cups cubed ham
12 ounces asparagus*
3/4 cup fresh basil
1/2 cup grated Parmesan cheese
1/3 cup walnut pieces
1/4 cup olive oil or cooking oil
3 tablespoons Water
1 tablespoon minced garlic; (6 cloves)
1/8 teaspoon ground black pepper
1 16-oz package potato gnocchi or 8 ounces rotini; (about 4 cups)
Nonstick cooking spray

Original recipe makes 4 Servings



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.

Prepare gnocchi or rotini according to package directions.

Meanwhile, 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.


Republished with Permission, National Pork Council

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Comment or review

I liked this a lot! Next time I'll actually try it with the gnocchi
Raikramer 4y ago

Very good with left over Easter ham! Great dinner that the kids will eat too.
Kellypierce 5y ago

Republished with Permission, National Pork Council [I posted this recipe.]
tyson 10y ago

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