Gluten-free pasta & pesto
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.
1 clove(s), peeled and finely chopped
20 g, chopped
Gluten free fusilli, dry
200 g, florets, quartered if large
15 individual, halved
- 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.
- 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.
- 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.