This throw together dinner is delicious, easy to prepare and is a great way to add extra veggies to your pasta dinner. To add some extra protein, saute a little sausage and throw it into the dish. I love how the saltiness of the pesto and olives complement the rich flavor of the sun-dried tomatoes and fresh snow peas.
Gluten-free Fettuccine Ingredients
- 2 cups fresh basil
- 1/2 cup pistachios
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 12 oz Tinkyada Gluten-free Brown Rice Fettucini
- 2 cup thinly sliced snow peas
- 1/4 cup sun-dried tomatoes (not packed in oil)
- coarsely chopped 1/4 cup pitted Kalamata olives
- coarsely chopped Lemon zest from 1 large lemon
Soak the sun-dried tomatoes in hot water for 30 minutes to soften. Prepare a batch of garlic free pesto. Bring a large pot of water to a boil. Add the gluten-free pasta and cook according to the directions. When the pasta has 2 minutes remaining, add the snow peas. Drain and pour the pasta and snow peas into a large serving bowl. Add the garlic-free pesto and toss to evenly coat the pasta. In a medium skillet, heat remaining 1 tbl of olive oil over medium. Sauté the sun-dried tomatoes, and olives for about 5 minutes. Add the tomatoes and olives to the pasta along with the lemon zest. Serve and enjoy with freshly grated parmesan cheese.
pretty picture
I love pesto
Thanks. I hope you love this one.
Your basil & pistachio esto looks so tasty & apart! What an alternative combo!!! That’s so COOl!!!
What a terrific gf pasta dinner! I think this would taste equally good with baked chicken pieces! Or to smear a layer of this pesto onto the chicken pieces & then bake them into the hot oven! MMMMMM,…!!!
Great idea to bake the chicken with the pesto. I will def. try that out. I was also thinking that I might try adding the sun-dried tomatoes to the food processor and making the pesto into a sun-dried tomato pesto. Could be a fun twist to the recipe.