Sardines & peperonata on wholemeal toast
Punchy flavours combine in this 12-minute meal, rich in fibre, iron and omega-3 - make quick peperonata with pre-roasted peppers, capers, shallot and garlic
Green bean parsley pesto gnocchi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g flat-leaf parsleyleaves only
- 1 garlic clove
- 40g cashew nutstoasted
- 120ml extra virgin olive oil
- 40g grated parmesanor vegetarian alternative, plus extra to serve
- 1 lemonzested
- 500g bag gnocchi
- 450g green beanshalved
Nutrition: Per serving
- kcal578
- fat39g
- saturates7g
- carbs41g
- sugars5g
- fibre9g
- protein12g
- salt1.3g
Method
step 1
Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.
step 2
Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.
