Gnocchi and Asparagus in Basil Mint Pesto

from the post punk kitchen (a perfectly good website, just remember to un-vegan the recipes which need real cheese)

Ingredients
1 lb gnocchi
Bunch of asparagus (about 30)
3/4 cup Basil Mint Pesto
1 red onion, sliced in thin half moons
2 tsp olive oil
1/4 cups white wine
1/4 teaspoon salt
fresh black pepper
4 plum tomatoes diced

Directions
Boil the gnocchi in a big pot just until it floats to the top, drain and rinse with cold water (to prevent sticking).

Meanwhile, cut the asparagus about 2 inches from the tip and set aside.

Heat the olive oil on medium heat in your largest non stick pan, when hot add the onions and saute two minutes, add asparagus and saute 2 minutes, add garlic salt and fresh pepper to taste, and saute 2 minutes. Add white wine and turn heat up, saute veggies for 2 minutes more. Add gnocchi and toss around with the veggies. Coat everything with pesto, cooking only a minute more. Serve in dinner bowls, topped with the diced tomatoes.

Basil Mint Pesto

Ingredients
2 cups basil leaves
1 cup fresh mint leaves
1/2 cup walnut halves
2 cloves garlic
1/4 cup olive oil
2 teaspoons lemon juice
1/4 cup grated romano cheese!
1/4 teaspoon salt

Directions
Toast the walnuts in a toaster oven for 5 minutes, or on a baking sheet in a conventional oven for 10 minutes, turning once.

Combine the basil mint and oil in a blender until smooth. Add the toasted walnuts and garlic and blend until pureed. Add the lemon juice, cheese! and salt and blend once more. It's now ready to be used or stored in the fridge in an air tight container.