Gnocchi with Shrimp, Asparagus, and Pesto

I made this Cooking Light recipe for dinner tonight. YUM! (I added some roasted grape tomatoes as well, because I can never resist the tomato/basil combo).

Gnocchi with Shrimp, Asparagus, & Pesto

• 2 quarts plus 1 tablespoon water, divided
• 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4 cups (1-inch) slices asparagus (about 1 pound)
• 1 pound peeled and deveined large shrimp, coarsely chopped
• 1 cup basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons preshredded Parmesan cheese
• 2 teaspoons fresh lemon juice
• 2 teaspoons bottled minced garlic
• 4 teaspoons extravirgin olive oil
• 1/4 teaspoon salt

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634729

*I made it ahead of time to feed dinner in shifts tonight and fed Holland right after school before soccer and religion. She had an additional cold helping.

Pesto

My family suddenly loves pesto. I've been making it and adding it to all sorts of things. I add it to my pizza dough as well as on the pizza before the tomato sauce. I have added it to bread, Omelettes, and of course pasta. I have made it with basil, spinach, arugula, for nuts I've used pine and walnut. My girls have always complained about the minced spinach I put on our pizzas last night as she was eating pizza with spinach pesto she said the nuts sure make it better. So I am sold and planting basil and spinach with the hope of fresh pesto all summer and some to freeze for next winter. Here is one fun new recipe for arugula-walnut-pesto.