Gnocchi Pesto Pasta Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 345
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 5
- Sodium
- 319
- Total: 35 min
- Active: 25 min
Ingredients
Kosher salt
1 pound gnocchi, from the fresh pasta section of the grocery store
1 cup cut green beans (trim the beans and cut into thirds)
1 cup frozen peas
One 7-ounce container prepared pesto
2 tablespoons mayonnaise
2 tablespoons grated Parmesan, plus more for garnish, if desired
Freshly ground black pepper
Directions
- Bring a large pot of water to a boil and generously season with salt. Add the gnocchi and cook for 1 minute less than the package directions, or just until the gnocchi begins to rise to the top. Use a slotted spoon to remove the gnocchi to a colander.
- Put the pot back on the heat and return the water to a boil. Add the green beans and peas and cook until tender, 2 to 3 minutes. Drain and let cool.
- Combine the pesto and mayo in a large bowl. Stir in the Parmesan and the cooled beans and peas. Season with salt and pepper. Gently fold in the gnocchi. Garnish with more Parmesan, if desired.