1 16-ounce package gnocchi
1 bag frozen asparagus
1 pound precooked shrimp
1 cup fresh basil leaves
2 tablespoons pine nuts
2 tablespoons pre-shredded parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
4 teaspoons extra virgin olive oil
1. Thaw the shrimp, boil the gnocchi for 2-3 minutes, and cook the asparagus in the microwave until just done but still crisp.
2. Mix the gnocchi, shrimp, and asparagus in a large serving bowl.
3. To prepare the pesto, combine the rest of the ingredients plus 1 tablespoon of the water from the gnocchi. Process in a food processor or blender until smooth.
4. Toss the pesto with the shrimp mixture and enjoy.
Recipe adapted from Cooking Light