Asparagus Pesto with Gnocchi and Ham - BigOven.com 
4
Ham American
Winter, Summer, Spring, Fall, Bake, Main Dish, American, Ham, Dinner, Savory, Creamy
2 cups cubed
ham 12 ounces
asparagus*
3/4 cup fresh
basil 1/2 cup grated
Parmesan cheese
1/3 cup
walnut pieces
1/4 cup olive oil or
cooking oil 3 tablespoons water
1 tablespoon minced
garlic (6 cloves)
1/8 teaspoon ground black
pepper 1 16-oz. package
potato gnocchi or 8 ounces rotini (about 4 cups)
Nonstick cooking spray
Snap off and discard woody portions of asparagus. Cut into 1-inch pieces. Cook asparagus in a small amount of boiling water about 5 minutes or until tender. Drain and cool.For pesto, in a food processor or blender, combine asparagus, basil, cheese, walnuts, olive oil, water, garlic and pepper. Cover and process or blend until nearly smooth, scraping sides occasionally. Divide pesto into thirds. Transfer 2portions to freezer containers. Freeze for up to 3 months. Set aside remaining portion.Prepare gnocchi or rotini according to package directions.Meanwhile, coat a skillet with nonstick cooking spray. Cook ham cubes in skillet until heated through. Stir remaining portion of the pesto into ham cubes; heat through. Drain gnocchi and toss with pesto-ham mixture.
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