Interstitial Cystitis Friendly Gluten Free Pasta Genovese with Pesto
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free pasta (spaghetti or linguine-style)
- 8 oz yukon gold potatoes, peeled and cut into ¾-inch cubes
- 6 oz green beans, trimmed and cut into 1 ½-inch pieces
- 1 tsp salt, plus more for the pasta water
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ⅓ cup pine nuts
- ½ cup finely grated parmesan cheese
- 1 garlic clove, peeled
- ½ tsp salt
- ½ cup extra-virgin olive oil
- 2–3 tbsp reserved pasta cooking water
For serving
- extra-virgin olive oil, for drizzling (optional)
- parmesan cheese, freshly grated, for serving (optional)
Instructions
- 1
Make the pesto: combine the basil, pine nuts, Parmesan, garlic, and 1/2 tsp salt in a food processor or blender. Pulse 8–10 times until the mixture is coarsely chopped. With the machine running, stream in the olive oil until the pesto is smooth and bright green. Transfer to a large mixing bowl and set aside.
- 2
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty. Add the potato cubes and cook for 8 minutes, until just beginning to turn tender at the edges but still firm at the center.
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