Green Bean Parsley Pesto Gnocchi

Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute dinner that's ideal for busy weeknights.

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

Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the Parmesan and lemon zest, season and set aside.Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan.

Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved Parmesan if you like.