Amazing Gluten-free Pesto Pasta
Quinoa noodles. Handchopped deliciousness. Fresh ingredients. Heaven-on-a-plate pesto.
★★★★★ 1 vote
- 1 box
- quinoa spaghetti noodles (preferably ancient harvest)
- handful of fresh basil
- palmful of pine nuts
- 3 medium clove
- 3/4 c
- freshly grated parmasean
- 1/4 c
- olive oil
1Chop half the handful of fresh basil chop fine. Add the second half and continue chopping. Add half the pine nuts to the basil and chop to incorporate. Add the second half of the pine nuts and chop to incorporate. Add half the parmesean, chop to incorporate. Add the second half of parmesean, chop to incorporate. When everything is extremely finely chopped, add the olive oil, stir.
2Cook one box of quinoa spaghetti noodles according to box. Drain and rise with cold water. Drizzle with a tblspn of olive oil, add back to pot. Toss. Add pesto sauce, toss. Add a little water to loosen your pesto to cover more noodles. Give one more good toss. Transfer to plates and Serve. Prego!