PESTO PENNE

Gluten and egg free

There isn’t much to this recipe. But it’s pretty delicious. You can add vegetables or chicken.

SERVES 4-6

INGREDIENTS:

  • 500g gluten free penne pasta shells
  • ¹⁄³ Cup fresh pesto, see my recipe…

BASIL AND PINE NUT PESTO

 

METHOD:

  • Bring a large saucepan of water to the boil. Make sure the saucepan is almost full and the water if boiling hard.
  • Add a big pinch of salt and then add in the penne.
  • Give it a little stir and allow it to come back up to the boil.
  • Read the packet and see how many minutes the pasta should be cooked for.
  • Keep an eye on it and take a piece out and test it to see if it is ready.
  • Keep 1-2 Tbsp. of the pasta water.
  • Drain the pasta and put it back in the saucepan.
  • Stir in the pesto and pasta water.
  • Serve it as a snack, side dish or main meal.

 

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