Easy Gluten Free Pasta with Italian Pesto by Pinterest

Ingredients

• 12 oz gluten-free pasta
• 1 cup fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup Parmigiano-Reggiano, grated
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic
• 1 tbsp lemon juice
• 2 tbsp reserved pasta water
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions until al dente, typically 8-10 minutes.
2. Reserve 2 tablespoons of the pasta cooking water before draining the pasta.
3. Combine the fresh basil, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper in a food processor or blender.
4. Pulse the mixture while slowly drizzling in the olive oil until a smooth, vibrant green sauce forms.
5. Toss the cooked pasta with the fresh pesto in a large bowl, adding the reserved pasta water to help emulsify and coat the strands evenly.
6. Serve immediately, optionally topped with halved cherry tomatoes and mozzarella pearls if desired.