In a food processor, combine firmly-packed fresh basil, pine nuts, grated lemon zest, lemon juice, grated Parmesan cheese, and garlic. Blend until coarsely chopped, then slowly drizzle in extra-virgin olive oil while processing until smooth and creamy, about 1-2 minutes. Season with salt and pepper to taste, then set aside.

Heat a large nonstick skillet over medium-high heat and melt 1 tablespoon of unsalted butter. Add the gnocchi in a single layer and sear for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes, then remove and set aside.

In the same skillet, add the remaining tablespoon of butter and melt. Add the asparagus pieces and sauté for 3-5 minutes until tender yet crisp, bright green.

Reduce heat to medium and return the seared gnocchi to the skillet. Add in the frozen peas and prepared lemon pesto. Gently toss to coat everything in the pesto. Heat through for about 2-3 minutes.

Remove the skillet from heat and transfer to a serving dish. Garnish with additional grated Parmesan cheese and lemon zest. Serve warm.