Photo of Gluten-free pasta & pesto by WW

Gluten-free pasta & pesto

Points® value
Total Time
25 min
15 min
10 min
This recipe is suitable for a Gluten Free diet but with some of the ingredients used please do make sure you check the product labels – sometimes a little stock cube, soy sauce or even ketchup can contain gluten.


Pumpkin Seeds

35 g

Basil, fresh

25 g


1 clove(s), peeled and finely chopped

Parmesan Cheese

20 g, chopped

Olive Oil

2 teaspoon(s)

Gluten free fusilli, dry

240 g

Broccoli, raw

200 g, florets, quartered if large

Cherry Tomatoes

15 individual, halved


  1. To make the pesto, lightly toast the pumpkin seeds in a frying pan until they begin to pop. Remove from the heat and pour into a small blender. Add the basil and garlic and blitz to a rough paste. Add the Parmesan and olive oil and blend again until well combined. Season with some salt and pepper.
  2. Cook the pasta according to the pack instructions. Bring another pan of water to the boil, add the broccoli in a steaming basket over the top and cook for 2-3 minutes until tender. Drain the pasta and broccoli, reserving 3 tbsp of the cooking liquid.
  3. Add the pesto to the drained pasta and broccoli, along with the reserved water. Stir through and leave to stand for a minute to allow the flavours to develop before serving.


The pesto will keep, covered in the fridge for up to 4 days.