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Thursday, September 10, 2015

Pesto pasta salad (GF)

Pesto pasta salad (GF)

I was asked a while back to come up with some gluten free recipes from my friend Derrek.  He has been very patient waiting, so I decided this week all my recipes would be gluten free.  I had written them down, but was not able to send them for some reason (I am still not tech savvy).  So I decided there were many people who are gluten free, and would love to make a new recipe.  
I wanted all the recipes to be easy to follow, and easy to make.  So that is where my first recipe comes into play.  It really took just over 10 minutes to make this whole recipe.  You can eat it cold or hot too.  
The recipes of course have no oil, and because of his restrictions, no beans either. :)


Ingredients for the pesto

In a food processor or blender, combine the following:

1 very packed cup of fresh basil.  Really stuff that cup!
2 cups frozen peas (thaw out for about 1/2 hour before) There should be some peas left over.  Save for the pasta salad
 1/4c nutritional yeast
4-6 cloves garlic, peeled and smashed
1/4c fresh lime juice
1/2-1 tsp. salt (optional, but really helps)
1/2 tsp. black pepper
(if you can eat legumes, add 1/4c aquafaba*) otherwise add 1/4c water
*aquafaba is the water from a can of chickpeas*

Blend all the ingredients until almost smooth.  You want to have a little texture, so if you are using a very high speed blender, you will want to watch this.



For the pasta:

While you are getting the pesto ready, bring a large pot of water to a boil.  When it comes to a boil, add one box of quinoa pasta.  Boil for 6-7 minutes.  Do not overcook, or they become mush.  I used spiral pasta, but you can use whatever shape you want.  You can also use rice pasta, or black/red bean pasta, or whatever GF pasta you choose.
When it is done cooking, drain well, and shake off any extra water.  Add the peas that were left over from making the pesto while the pasta is still hot.  
Add about 1/2 the pesto also, and mix well.  Adjust according to how saucy you like the pasta.  Mix well again before serving.  If you are serving cold, cover and chill.  When you are ready to serve, stir well.  
I hope you give this recipe a try.  My son who doesn't like green things, really liked this recipe.


 




 

2 comments:

  1. so good!! I read the comments about not over blending too late... oh well, it's creamy, smooth and delicious :)

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  2. This was a really fantastic dish. Bright and vibrant color and taste. I used the leftover pasta/pesto in a salad with greens, tomatoes, artichoke hearts, mushrooms, carrots, cucumbers, and garbanzos to take to a potluck tomorrow. Thanks for sharing.

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