Green... Green... Green... Beautiful and yummy....
SERVES 4
READY IN 20 MINS
- 350g gnocchi
- 150g fresh or frozen peas
- 100g sugar snap peas, halved lengthways
- 100g mangetout, sliced
- 70g pea shoots
FOR THE DRESSING:
- 1 small shallot, roughly chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 15g mint, leaves picked
- 15g basil, leaves picked
- juice of 1 ½ lemons and zest of ½
- 1 tbsp pine nuts
- salt and freshly ground
- black pepper
How To:
- Cook the gnocchi according to the packet instructions then drain and refresh under cold water.
- Cover the peas with boiling water from the kettle, leave for a couple of minutes then drain and refresh as above.
- Put all the ingredients for the dressing into a blender and blitz until smooth. Season to taste. Let out with a dash of water if the dressing is a little thick.
- Put the gnocchi, peas, sugar snap peas, mangetout and pea shoots into a big bowl, pour over the dressing and toss so all the ingredients are thoroughly coated. Taste once more for seasoning, adjust if necessary and serve.
Per serving: 265 cals, 9g fat
COOKS TIP:
If you are a chilli fan, add ¼ tsp of chilli flakes to the dressing for a lovely spicy counterbalance to the sweet peas.
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