out of 8 reviews
Pesto Pasta
Fresh basil pesto tossed through warm gluten-free pasta.
Pesto
- 50g Fresh basil leaves 2 cups
- 35g Pine nuts (toasted) 1/4 cup
- 1 Garlic clove
- 50g Parmesan (grated) 1/2 cup
- 120ml Extra virgin olive oil 1/2 cup
To serve
- 400g Gluten-free pasta 14 oz
- 150g Cherry tomatoes 1 cup
- Parmesan, to garnish
All ingredients shown in metric. Imperial measurements shown on right for reference.
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Preparation
10
minutes
Cooking
15
minutes
Method
Blitz basil, pine nuts, garlic and parmesan in a food processor while slowly drizzling in the olive oil.
Cook the gluten-free pasta until al dente, reserving a cup of pasta water.
Toss the warm pasta with the pesto, loosening with pasta water as needed.
Top with cherry tomatoes and extra parmesan to serve.
Nutritional & Dietary
Gluten Free
Wheat Free
Egg Free
Soya Free
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