Gluten-Free Pesto Pasta

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •8 oz gluten-free pasta (such as chickpea or rice pasta)
• •2 cups fresh basil leaves
• •1/4 cup pine nuts
• •1/4 cup grated Parmesan cheese (optional for vegetarian version)
• •1 clove garlic
• •1/4 cup olive oil
• •Salt and black pepper to taste
• •1 tbsp lemon juice (optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add gluten-free pasta to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes.

3. 3

   While the pasta is cooking, prepare the pesto: In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and lemon juice, if using.

4. 4

   Pulse the mixture until finely chopped, then drizzle in olive oil while the processor is running until the pesto is smooth. Season with salt and black pepper to taste.

5. 5

   Once the pasta is cooked, drain it and reserve about 1/2 cup of the pasta cooking water.

6. 6

   In a large bowl, combine the hot drained pasta with the basil pesto and mix well. Add reserved pasta water a little at a time until the desired sauce consistency is reached.

7. 7

   Serve immediately, garnished with extra pine nuts or Parmesan cheese if desired. Enjoy your gluten-free pesto pasta!