Gluten Free Pasta with Low FODMAP Pesto
Recipe type: Dinner
Ingredients
- 3.5 cups (400g) gluten free pasta of your choice
- 1 cup packed fresh basil
- 5 tablespoons garlic infused olive oil
- 1 cup (100g) grated Parmesan cheese for the sauce and another ½ cup (50g) more to sprinkle on top of the pasta
- ¼ cup (35g) pine nuts
- Salt and pepper to taste
Instructions
- In a large pan boil some salted water and once it starts to boil cook pasta according to package
- If you have a food processor chop the basil and the nuts, leaving them coarse
- Add the garlic infused oil in the food processor just to mix it all
- Add the Parmesan cheese, pinch of salt and pepper to taste and pulse again until well-blended, but maintaining some texture
- Drain pasta from the water
- In a large bowl toss the cooked pasta with the pesto sauce
- Serve immediately
- If you are preparing the pesto in advance, store in a closed container in the fridge until ready to use (use within a couple of days)
