#4011 Asparagus Pesto with Gnocchi and Ham

what you'll need
2 cups Daily's® ham, cubed
12 ounces asparagus*
3/4 cup fresh basil
1/2 cup grated Parmesan cheese
1/3 cup walnut pieces
1/4 cup olive oil or cooking oil
3 tablespoons water
1 tablespoon minced garlic (6 cloves)
1/8 teaspoon ground black pepper
1 16-oz. package potato gnocchi or 8 oz. rotini (about 4 cups)
Nonstick cooking spray
how to prepare
Snap off and discard woody portions of asparagus. Cut into 1-inch pieces. Cook asparagus in a small amount of boiling water about 5 minutes or until tender. Drain and cool.

For pesto, in a food processor or blender, combine asparagus, basil, cheese, walnuts, olive oil, water, garlic and pepper. Cover and process or blend until nearly smooth, scraping sides occasionally. Divide pesto into thirds. Transfer 2 portions to freezer containers. Freeze for up to 3 months. Set aside remaining portion. Prepare gnocchi or rotini according to package directions.

Meanwhile, coat a skillet with nonstick cooking spray. Cook ham cubes in skillet until heated through. Stir remaining portion of the pesto into ham cubes; heat through. Drain gnocchi and toss with pesto-ham mixture.

*If desired, substitute 12 oz. coarsely chopped broccoli for the asparagus. Cook broccoli in a small amount of boiling water about 5 minutes or until tender. Drain and cool.

Our Consumer Products

Daily's® Premium Meats offers a variety of processed pork items, from hardwood smoked honey cured bacon to hickory smoked hams to fully cooked breakfast sausage. Discover A Taste Like No Other® with Daily's® Premium Meats.

Daily's Bacon

Since beginning in 1893, Daily's® Premium Meats has perfected the bacon-making process. From our signature hardwood smoked honey cured bacon to our deep applewood smoked bacon, you're sure to find the perfect bacon to meet your needs.
Retail Bacon
You'll be impressed by the delicious-looking golden brown color and the great taste of Daily's® Premium Bacon. Look for it in your local supermarket.
Thick Sliced Center Cut Bacon
Ends and Pieces