Green bean parsley pesto gnocchi
Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute supper, that's ideal for busy weeknights
Sardines & peperonata on wholemeal toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 tbsp extra virgin olive oil
- 1⁄2 tbsp red wine vinegar
- 1 large red pepperfrom a jar, thinly sliced
- 1 small shallotthinly sliced
- ½ tbsp capers
- ½ small garlic clovefinely sliced
- ½ small bunch basilshredded
- 2 slices wholemeal bread
- 120g can sardinesin olive oil, drained
Nutrition: Per serving
- kcal513
- fat25g
- saturates5g
- carbs38g
- sugars5g
- fibre6g
- protein30g
- salt4g
Method
step 1
Whisk the oil and vinegar in a bowl. Mix in the pepper, shallot, capers and garlic. Toss with half the basil and season to taste.
step 2
Toast the bread until crisp and golden. Top with the peperonata and large chunks of the sardines. Finish with the remaining basil and a good grind of black pepper.
