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Gluten free pasta with home-made pesto
Gluten-free (Quinoa) pasta with almond-based pesto served with cucumber and carrot salad
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Course Main Dish
Cuisine Italian
Prep Time 45 mins
Cook Time 20 mins
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 45 mins
Cook Time 20 mins
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat oven to 425 degree F. Once ready, scatter zucchini on a rimmed baking sheet, drizzle with 2 tb olive oil, salt and pepper. Roast until zucchini is tender (about 20 mins).
  2. Bring a large pot to boil over high heat. Salt water and cook pasta to al dente. Reserve a cup of starchy cooking water just before draining.
  3. To a food processor, add celery, parsley, cilantro, almonds, garlic, and lime juice and zest. Turn on, stream in olive oil, and add a splash of water to help pesto move in processor.
  4. Toss together in a large bowl pasta, pesto, reserved cooking water, roasted pepper and zucchini. Garnish with scallions
  5. For salad, mix grated cucumber and carrot. Sprinkle salt, pepper and lime juice.
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