4 cups baby spinach
4 cups basil leaves
1 cup pine nuts, toasted
1/2 cup grated Coach Farm® Aged Goat Cheese Grating Stick, plus more for garnish
1 tbsp. chopped garlic
1 cup extra-virgin olive oil, plus 1/4 cup
Salt and pepper
1 pound fresh gnocchi
4 cups basil leaves
1 cup pine nuts, toasted
1/2 cup grated Coach Farm® Aged Goat Cheese Grating Stick, plus more for garnish
1 tbsp. chopped garlic
1 cup extra-virgin olive oil, plus 1/4 cup
Salt and pepper
1 pound fresh gnocchi
In the bowl of a food processor, combine spinach, basil, pine nuts, Coach Farm® Aged Goat Cheese Grating Stick, and garlic. With the motor running, add 1 cup olive oil in a slow stream until emulsified. Season with salt and pepper, to taste.
In a large pot of boiling salted water, add gnocchi. Cook until they rise to the surface, just a few minutes for fresh pasta. Drain well, reserving 1/4 cup of the pasta water. In a large pan or bowl, combine pesto with remaining 1/4 cup olive oil and reserved pasta water. Add gnocchi and toss to combine. Serve, garnished with extra cheese.
Serves 4-6
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