Waitrose & Partners Weekend Issue 612

11 AUGUST 202 2 24 Serves 2 Prepare 10 minutes Cook 5 minutes 1 clove garlic 30g pine nuts 25g pack basil, leaves only, roughly torn ½ lemon, juice 50ml olive oil 25g freshly grated Parmigiano Reggiano, plus extra to serve 100g peas, blanched 150g äne green beans, trimmed 500g pack Essential Gnocchi 1 salad onion, sliced Green bean & pea pesto gnocchi 1 Put the garlic and pine nuts into a mini food processor, spice grinder or pestle and mortar, then grind to a paste. Add the basil, lemon juice and olive oil and blitz again, until smooth. Add the cheese and peas, then pulse a few times to make a chunky pesto. 2 Bring a large saucepan of salted water to the boil. Add the green beans and cook for 2 minutes, then add the gnocchi and cook for a further 3 minutes, or until it begins to åoat to the surface. 3 Drain, reserving a small amount of pasta water. Return everything to the pan and add the pea pesto, along with a few tablespoons of the starchy cooking water. Mix well so everything is coated. 4 Divide between 2 warm bowls and top with the salad onion, lots of grated cheese and plenty of freshly ground black pepper. Per serving 3399kJ/813kcals/41g fat/7.5g saturated fat/ 84g carbs/6.7g sugars/13g äbre/21g protein/1.2g salt A fast, family friendly midweek meal that can easily be doubled to serve 4. The pea pesto has a wonderful sweetness that stands up to full flavoured Parmigiano Reggiano Avocado chocolate tart with candied tangerine The creamy texture of indulgent chocolate dessert comes from the avocado, without additions of cream. To make this vegan, use an organic unwaxed citrus Serves 8 Prepare 35 minutes + chilling Cook 20-25 minutes 200g Doves Farm Wholemeal Digestive Biscuits 2 tbsp cocoa powder 80g vegan butter alternative, melted (I used Stork Vegan) 200g vegan dark chocolate 2 large ripe avocados 1 tangerine, scrubbed, zest 25g pistachio kernels, chopped For the candied tangerines 200g caster sugar 2 tangerines, skin on, thinly sliced 1 Put the biscuits in a large bowl. Crush into crumbs with the end of a rolling pin (or pulse in a food processor), then add the cocoa powder. Stir through the melted vegan butter alternative until the crumbs are well coated. Press into the base of a 23cm åan tin and chill for at least 30 minutes, or until set. 2 Meanwhile, to make the candied tangerines, put the sugar into a medium saucepan with 175ml cold water. Bring to a simmer. Stir until