Cook pasta according to pkg. directions until al dente; drain. Place in a large bowl.
This Tomato-Basil Pesto Pasta is gluten-free and delivers on flavor! Simply toss together the pasta, pesto and tomato mixture before serving, then sprinkle with a salty hit of Parmesan cheese.
Servings and Ingredients
|2 (8-oz.) pkgs. Good Graces gluten-free chickpea rotini pasta|
|2 tbsp. Gustare Vita classic olive oil|
|2 c. cherry or grape tomatoes, halved|
|½ c. chopped white onion|
|4 c. fresh basil leaves|
|¾ c. Gustare Vita extra virgin olive oil|
|½ c. Soirée grated Parmesan cheese, plus additional for serving|
|¼ c. Hy-Vee English walnuts|
|2 clove(s) garlic, peeled|
|Kosher salt, to taste|
|Coarsely ground Hy-Vee black pepper, to taste|
Things To Grab
- Large pot
- Large bowl
- Medium skillet
- Food processor
Meanwhile, heat the classic olive oil in a medium skillet over medium heat. Add tomatoes and onion to skillet. Cook 7 to 10 minutes or until soft, stirring frequently.
Combine basil leaves, extra virgin olive oil, 1/2 cup Parmesan cheese, walnuts and garlic in a food processor. Cover and process until smooth.
Add half of the pesto mixture and the tomato and onion mixture to cooked pasta. Toss until combined. Stir in additional pesto, if desired. Season with salt and pepper to taste. Serve with additional Parmesan cheese, if desired. Refrigerate any remaining pesto in a covered container for up to 2 days.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 5mg
- Sodium: 105mg
- Total Carbohydrates: 41g
- Protein: 17g
Calvin Eaton, theglutenfreechefblog.com