Ingredients
- ¼ cup walnuts
- 2 (16-oz) pkg whole wheat gnocchi
- 2 (8-oz) pkg sliced mushrooms
- ½ cup olive oil, divided
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup freshly grated Parmesan cheese
Side Dish Ingredients
- 2 (10-oz) pkg butter lettuce blend
- 2 cups sliced organic celery
- 1 cup chopped fresh flat-leaf parsley
- 2 cups sliced organic strawberries
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Cook gnocchi according to package directions; drain, reserving ¼ cup pasta water.
- Meanwhile, sauté mushrooms in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 8 minutes or until browned and tender.
- Pulse basil, garlic, nuts, lemon juice, salt, and pepper in a food processor or blender until combined.
- With processor running, pour remaining oil through food chute, processing until smooth.
- Add gnocchi and pesto to mushrooms in skillet; toss. Add pasta water, if needed; sprinkle with cheese.
Side Dish Instructions
- Combine lettuce, celery, parsley, and strawberries in a large bowl.
- Whisk together vinegar, honey, oil, salt, and pepper. Pour over salad; toss.
