Gluten-Free Pesto Pasta

This Gluten-Free Pesto Pasta combines the rich flavors of basil and garlic with the wholesome goodness of gluten-free pasta, creating a delightful Greek-inspired dish. It's a quick and satisfying meal, perfect for any occasion.

Ingredients

• Gluten-free pasta - 200 grams
• Fresh basil leaves - 50 grams
• Pine nuts - 30 grams
• Garlic - 2 cloves
• Parmesan cheese - 30 grams, grated
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams, halved
• Kalamata olives - 50 grams, pitted and sliced

Steps

1. Bring a pot of salted water to a boil and cook the gluten-free pasta according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth to create the pesto sauce.
3. In a large bowl, toss the cooked pasta with the prepared pesto until well coated.
4. Add the halved cherry tomatoes and sliced Kalamata olives to the pasta and gently mix until evenly distributed.
5. Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.

Nutrition

• Calories: 650
• Protein: 18 g
• Carbs: 72 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 550 mg
• Cholesterol: 15 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh basil and tomatoes.
• Provides healthy fats from olive oil and pine nuts.

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