"A very quick and easy dinner to put together. I use a frozen gnocchi, but you can use whatever kind is available at your local market. And if asparagus is not available, peas are a good substitute. Fresh lemon and ricotta cheese are the perfect garnish. I prefer this as a main dish, but you could easily serve this as a side dish as well."

Original is 4-8 servings

Metric US

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Step by Step Method

Step 1

Sauce ... Add the pesto and the cream together in a small pot and bring to a light boil. Immediately reduce the heat to a low simmer and let it thicken a bit while you prepare the pasta. When you add the pesto, mix it up very well and then add the pesto using a slotted spoon so you don't get too much of the oil.

Step 2

Asparagus ... Bring a large pot of salted water to a boil. Add the asparagus and cook 1-2 minutes to blanch the asparagus; then immediately transfer to a small bowl of ice water to stop the cooking process. Let them set just a minute to cool, and then transfer to a plate lined with a paper towel to drain.

Step 3

Pasta ... In the same pot you just cooked the asparagus in, bring the water back up to a boil and add the gnocchi and cook until tender (follow package directions). Once the pasta is done, drain (reserving some of the pasta water) and return to the pot. Add the cooled asparagus, black olives, lemon zest and juice, shallot, parmesan, pesto and cream sauce and mix well. Add a little of the reserved pasta water if you like a bit more sauce - it is not necessary. Season with salt and pepper.