TODAY’S RECIPE: Green bean, parsley and pesto gnocchi

MEAT-FREE dinner. Serves 4.

Ingredients

100g flat-leaf parsley, leaves only 1 garlic clove 40g cashew nuts, toasted 120ml extra virgin olive oil 40g grated Parmesan, plus extra to serve 1 lemon, zested 500g gnocchi 450g green beans, halved

Method

1 ROUGHLY chop the parsley, then whizz in a food processor with the garlic, cashew nuts and olive oil to a smooth consistency. Transfer to a bowl and stir through the Parmesan, lemon zest and seasoning, then set aside.

2 Bring to the boil a large pan of lightly salted water. Add the gnocchi and green beans, then boil for two to three minutes, until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and green beans with the pesto, then divide between four bowls. Finish with a little extra shaved Parmesan, if you like.