Potato Gnocchi with Pole Beans and Pesto

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Pesto:

1 cup fresh basil leaves

1 cup fresh parsley leaves 

1/2 cup grated Parmigiano-Reggiano 

1/4 cup pine nuts, toasted 

2 cloves garlic

Zest of 1 lemon

1/2 cup olive oil 

Kosher salt and freshly cracked black pepper

Gnocchi with Pole Beans:

1 cup halved mixed pole beans, such as haricots verts, purple green beans and Romanos (halved crosswise)

3 cups store-bought potato gnocchi

2 tablespoons olive oil 

2 tablespoons finely minced shallots

1 tablespoon butter 

Zest and juice of 1 lemon

Kosher salt and freshly cracked black pepper 

2 cups pea greens, (if unavailable, you can use substitute watercress or spinach) 

Extra-virgin olive oil, for drizzling

Flaky sea salt, such as Maldon, for topping

Grated Parmigiano-Reggiano, for topping