Gluten-free pasta & pesto
10
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Pumpkin Seeds
35 g
Basil, fresh
25 g
Garlic
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
Instructions
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.
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