asparagus pesto with gnocchi and ham
asparagus pesto with gnocchi and ham with ham, asparagus, basil leaves, parmesan cheese, walnut pieces, olive oil, water, garlic, black pepper, potato gnocchi, rotini, potato gnocchi
ham, asparagus, basil leaves, parmesan cheese, walnut pieces, olive oil, water, garlic, black pepper, potato gnocchi, rotini, potato gnocchi
- 2.0 cup ham
 - 12.0 ounce asparagus
 - 0.8 cup basil leaves
 - 0.5 cup parmesan cheese
 - 0.3 cup walnut pieces
 - 0.2 cup olive oil
 - 3.0 tablespoon water
 - 1.0 tablespoon garlic
 - 0.1 teaspoon black pepper
 - 16.0 ounce potato gnocchi
 - 8.0 ounce rotini
 - 16.0 ounce potato gnocchi

- 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.
 - serves 4.
 - note if desired, substitute 12 ounces coarsely chopped broccoli for the asparagus.
 - cook broccoli in a small amount of boiling water about 5 minutes or until tender.
 - drain and cool.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 cup ham
- 12.0 ounce asparagus
- 0.8 cup basil leaves
- 0.5 cup parmesan cheese
- 0.3 cup walnut pieces
- 0.2 cup olive oil
- 3.0 tablespoon water
- 1.0 tablespoon garlic
- 0.1 teaspoon black pepper
- 16.0 ounce potato gnocchi
- 8.0 ounce rotini
- 16.0 ounce potato gnocchi

 ### Assistant: The ingredients you'll need are:
- 2.0 cup ham
- 12.0 ounce asparagus
- 0.8 cup basil leaves
- 0.5 cup parmesan cheese
- 0.3 cup walnut pieces
- 0.2 cup olive oil
- 3.0 tablespoon water
- 1.0 tablespoon garlic
- 0.1 teaspoon black pepper
- 16.0 ounce potato gnocchi
- 8.0 ounce rotini
- 16.0 ounce potato gnocchi


You can follows these steps to make the recipe:
- 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.
- serves 4.
- note if desired, substitute 12 ounces coarsely chopped broccoli for the asparagus.
- cook broccoli in a small amount of boiling water about 5 minutes or until tender.
- drain and cool.
- .

