Hazelnut Pesto Pasta with Roasted Tomatoes and Asparagus

 

Originally this post was suppose to feature delicious homemade gnocchi, however after carefully reading a recipe and crafting beautiful little pockets of goodness I put them in simmering water to cook. And it was disaster. I ended up with a huge pot of potato water. So now this post is about the pesto I made to go with the gnocchi.

Hazelnut Pesto

1/4 cup roasted hazelnuts without skin
1 - 2 cups of fresh basil leaves
1 clove of garlic
1 tsp lemon juice
1/4 cup olive oil
Salt and pepper to taste

Blend all ingredients together in a food processor or blender. You may need to add more olive oil or some water to help with blending.


To serve I roasted some cherry tomatoes in a 350 degree oven for 10 minutes and saute some asparagus and peas with a little lemon juice.

Once my pasta was cooked I tossed it with the pesto mixture and served with the tomatoes, peas and asparagus.

This dish would be amazing with homemade gnocchi!